7 hacks to Sulforaphane with the mature broccoli head and sprouts.
Channel: PawsitivelyPrimal
Date: 2018-04-04

Reference

Slide 1 7 Hacks- Why SFN
Complete review of Sulforaphane molecule:
https://www.youtube.com/watch?v=iAUHHU-afAg&t=2s

How to make SFN Sprouts:
https://www.youtube.com/watch?v=LIce40RRvws

Slide 2 Process to Sulforaphane

Fahey, J. W., Holtzclaw, W. D., Wehage, S. L., Wade, K. L., Stephenson, K. K., & Talalay, P. (2015). Sulforaphane bioavailability from glucoraphanin-rich broccoli: control by active endogenous myrosinase. PLoS One, 10(11), e0140963.

Fahey, J. W., & Talalay, P. (1999). Antioxidant functions of sulforaphane: a potent inducer of Phase II detoxication enzymes. Food and Chemical Toxicology, 37(9-10), 973-979.
Slide 3 Raw Broccoli

Fahey, J. W., Holtzclaw, W. D., Wehage, S. L., Wade, K. L., Stephenson, K. K., & Talalay, P. (2015). Sulforaphane bioavailability from glucoraphanin-rich broccoli: control by active endogenous myrosinase. PLoS One, 10(11), e0140963.

Angelino, D., Dosz, E. B., Sun, J., Hoeflinger, J. L., Van Tassell, M. L., Chen, P., ... & Jeffery, E. H. (2015). Myrosinase-dependent and–independent formation and control of isothiocyanate products of glucosinolate hydrolysis. Frontiers in plant science, 6, 831.

Slide 4 Frozen Broccoli

Blanching process deactivates enzymes 
Dosz, E. B., & Jeffery, E. H. (2013). Commercially produced frozen broccoli lacks the ability to form sulforaphane. Journal of Functional Foods, 5(2), 987-990.

No conversion with frozen broccoli via blood plasma
Saha, S., Hollands, W., Teucher, B., Needs, P. W., Narbad, A., Ortori, C. A., ... & Kroon, P. A. (2012). Isothiocyanate concentrations and interconversion of sulforaphane to erucin in human subjects after consumption of commercial frozen broccoli compared to fresh broccoli. Molecular nutrition & food research, 56(12), 1906-1916.

Use of exogenous myrosinase with mustard seed
Ghawi, S. K., Methven, L., & Niranjan, K. (2013). The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba). Food chemistry, 138(2-3), 1734-1741.

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