Sulforaphane is Amazing
Sulforaphane is also the reason that we make juice from broccoli sprouts.
This section is to explain more about sulforaphane and some of reasons why over 1700 research studies have been published on it.
Find out exactly what is sulforaphane how it’s created and who discovered it.
If you know how amazing sulforaphane is, you’ll want to know where you can get it from and what is the best source of sulforaphane.
No need to take antioxidants: Sulforaphane kickstarts your own body’s anti-oxidant factory
What is Sulforaphane?
Sulforaphane is a phytochemical. Phytochemicals are compounds found in plants. Sulforaphane belongs to a group of phytochemicals called isothiocyanates.
Sulforaphane is the main isothiocyanate that comes from broccoli.
How is Sulforaphane Made?
Sulforaphane doesn’t exist in the growing plant but is formed by a chemical reaction when the plant is cut or chopped and its cell walls are broken.
First, let’s start where it all Begins:
Why is Glucoraphanin so Important?
Glucosinolates are the compounds in cruciferous vegetable plants that are responsible for the strong smell.
There is a special glucosinolate called glucoraphanin
Glucoraphanin is the pre-cursor to sulforaphane.
It is glucoraphanin that produces sulforaphane.
So How Does Glucoraphanin Produce Sulforaphane?
Glucoraphanin is inert (does not react) in the vegetable as it grows naturally,
BUT when the vegetable cell walls are broken, this is when the magic happens.
As the vegetable is chewed or juiced, glucoraphanin is released and comes into contact with an enzyme called myrosinase, which then forms sulforaphane, which is absorbed into the blood.
It is the reaction of glucoraphanin with myrosinase that produces sulforaphane
Who Discovered Sulforaphane?
Sulforaphane’s properties as an anti-cancer phytochemical were discovered in 1992 by Paul Talalay the Director of the Laboratory for Molecular Pharmacology at the Johns Hopkins School of Medicine and his co-worker, Jed Fahey. The findings made front page news on The New York Times and have been widely reported such as this news article since then.
Paul Talalay and Jed Fahey’s discovery more than 25 years ago inspired many other scientists to investigate sulforaphane. To date, there have been more than 1300 research studies conducted on sulforaphane. One of the biggest advocates for sulforaphane is Dr Rhonda Patrick who is a scientist with a Ph.D. in biomedical science and who has done extensive research on aging, cancer and nutrition. Here you can watch her interviewing Jed Fahey on sulforaphane.
What is the Best Source of Sulforaphane?
This is a very good question as there are several choices to make!
Here we guide you through the choices:
Broccoli vs other Cruciferous Vegetables?
There are over 120 different glucosinolates (the compounds responsible for the smell in cruciferous vegetables)
Glucoraphanin (the pre-cursor to sulforaphane) is the main glucosinolate in broccoli.
Broccoli is the richest source of glucoraphanin of all cruciferous vegetables.
Raw or Cooked?
Is it better to get sulforaphane from raw or cooked broccoli?
Since heating broccoli destroys the enzymes, cooked broccoli cannot provide any sulforaphane since the myrosinase has been destroyed and cannot convert the glucoraphanin into sulforaphane.
Raw broccoli is a much better source of sulforaphane than cooked.
Broccoli Sprouts vs Mature Broccoli?
Is it better to eat raw broccoli sprouts or the raw mature broccoli?
Broccoli sprouts contain 100 times as much glucoraphanin compared with the mature plant.
Broccoli sprouts are 100 times better at providing sulforaphane than the mature broccoli.
Juicing vs Chewing?
Is it better to chew or juice broccoli sprouts?
Juicing broccoli sprouts breaks down all the cells, releasing the maximum amount of glucoraphanin. In contrast, we rarely chew our foods to liquid.
Juicing broccoli sprouts is the most effective way of producing sulforaphane.
HPP vs Warming?
Is it better to warm broccoli sprouts or treat with HPP-pressure?
Warming broccoli sprouts gently to 60 degrees C increases the availability of sulforaphane by 69%
Treating broccoli sprouts with HPP increases the availability of sulforaphane by huge 85%.