Search results for myrosinase

“Myrosinase activation is not dependent on vitamin C's redox capacity; rather, the vitamin helps catalyze the hydrolytic reaction. Myrosinase is heat-sensitive; as such, it is readily inactivated at most cooking temperatures.”

“Myrosinase is a heat-sensitive enzyme that rapidly denatures during normal cooking processes. Adding ground mustard seed (which is rich in myrosinase) to cooked vegetables provides a culinary workaround to myrosinase losses incurred during cooking.”

“In humans, myrosinase-producing gut bacteria can convert unhydrolyzed glucosinolates to their cognate isothiocyanates, as well. Microbial-induced conversion is highly variable (ranging from 10 to 70 percent) and subject to interindividual differences in gut bacteria populations.”

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

“But sulforaphane isn’t normally present in these vegetables. Instead, it’s an end product of a chemical reaction between a precursor molecule (called glucoraphanin) and an enzyme (called myrosinase). The chemical reaction occurs when you chop, chew, or otherwise damage the plant.”

“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.”

“Similarly, freeze-drying requires careful avoidance of the thawing stage. In this clip, Dr. Jed Fahey describes the effects of freezing and freeze-drying of broccoli sprouts on sulforaphane production.”

“A fail-safe mechanism is found in the gut, where commensal bacteria that reside there produce – at varying rates – myrosinase. In this clip, sulforaphane expert Dr. Jed Fahey describes some of the problems that complicate determining the optimal source and dose of sulforaphane.”

“The myrosinase in daikon radish and mustard seeds are particularly effective at driving the formation of isothiocyanates, however, providing a culinary "hack" that favors isothiocyanate production. In this clip, Dr. Jed Fahey describes factors that influence isothiocyanate production.”