A small trial finds that when people eat cooked broccoli with 1 gram of powdered mustard seed the bioavailability of sulforaphane increased 4x.
A small trial finds that when people eat cooked broccoli with 1 gram of powdered mustard seed the bioavailability of sulforaphane increased more than 4-fold compared to eating cooked broccoli alone.
This is very applicable data because cooking broccoli inactivates the enzyme (called myrosinase) that converts glucoraphanin into sulforaphane. The mustard seed powder provides a viable source of the enzyme myrosinase that can be sprinkled on top of the broccoli after it is cooked. Other studies have shown similar data. I usually try to sprinkle mustard seed on my cooked broccoli and other cooked cruciferous vegetables like sauteed kale.
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Check out our very comprehensive video on sulforaphane and our interview with Dr. Jed Fahey for more information on the benefits of sulforaphane. The comprehensive sulforaphane video: https://www.foundmyfitness.com/episodes/sulforaphane The podcast episode with Dr. Jed Fahey: https://www.foundmyfitness.com/episodes/jed-w-fahey