STUDY: Increasing sulforaphane bioavailability from broccoli through exogenous myrosinase.

In vitro evidence has previously suggested that adding ground mustard seed may be a viable way to increase sulforaphane in cooked broccoli. Building on this work, a new trial in humans shows that adding freshly ground mustard seed may increase sulforaphane by as much as four-fold compared to cooked broccoli that hasn't had mustard powder added.

Cooking disables myrosinase needed to convert the precursor (glucoraphanin) into active sulforaphane, however, adding it back in via ground mustard seed may be a convenient strategy to restore the benefits of cruciferous vegetables despite cooking.

Study:
https://www.ncbi.nlm.nih.gov/pubmed/29806738

Interview with Dr. Fahey:
https://www.foundmyfitness.com/episodes/jed-w-fahey

Comprehensive sulforaphane video:
https://www.foundmyfitness.com/episodes/sulforaphane

Видео STUDY: Increasing sulforaphane bioavailability from broccoli through exogenous myrosinase. канала FoundMyFitness