Search results for glucoraphanin

“Urinary excretion of benzene and acrolein, known carcinogens present in air pollution, increased 61 percent and 23 percent, respectively, among the participants who took the glucoraphanin/sulforaphane beverage.”

“If that isn't possible or practical, freezing them for future use and then blending the frozen sprouts into a preferred food can help ensure the highest quantities of sulforaphane production. In this clip, Dr. Jed Fahey discusses the best protocol for maximizing glucoraphanin levels in broccoli sprouts to obtain the highest concentration of sulforaphane.”

Dr. Jed Fahey discusses the importance of having active myrosinase in dietary supplements for optimizing the conversion of glucoraphanin to sulforaphane.

“Dietary supplements containing sulforaphane's precursor molecules, glucoraphanin and myrosinase, are widely available to consumers. Myrosinase is an enzyme, however, and may not be shelf-stable without refrigeration, compromising its ability to hydrolyze glucoraphanin to sulforaphane.”

“Sulforaphane, an isothiocyanate compound derived from cruciferous plants such as broccoli, cauliflower, and mustard, was discovered in 1992 by the late Dr. Paul Talalay and his then student, Dr. Yuesheng Zhang.”

“As such, conversion is distinguished by “high converters,” – people with high elimination profiles, and “low converters,”– those with low elimination profiles. In this clip, Dr. Jed Fahey describes some of the factors that influence the conversion of myrosinase-driven conversion of glucoraphanin to sulforaphane.”

“They soon learned that sulforaphane is an artifact of isolation – the byproduct of a chemical reaction between an enzyme called myrosinase and a precursor molecule called glucoraphanin.”

“Food preparation techniques that employ shorter cooking times and less water – such as microwaving – favor myrosinase stability and retention – potentially enhancing sulforaphane production. In this clip, Dr. Jed Fahey discusses whether or not microwaving broccoli preserves the heat-sensitive myrosinase enzyme enough to convert glucoraphanin into sulforaphane.”

“The conversion of glucoraphanin to sulforaphane in broccoli sprouts requires myrosinase, an enzyme co-located within the leaves, stems, and other components of the plants. Food preparation techniques like freezing or cooking can either enhance or hinder maximal sulforaphane production from the sprouts.”