Strategies to enhance sulforaphane production (part 2)

The formation of sulforaphane in cruciferous vegetables is like a chemical flare reaction. It requires the mixing of a precursor compound with an enzyme called myrosinase, which is inactivated by cooking. When raw broccoli or any other cruciferous vegetable is chopped or chewed, the sulforaphane precursor mixes with the myrosinase enzyme and sulforaphane is created as the vegetables sits on the cutting board. The enzyme is destroyed by heat, but the precursor and the final product are resistant to heat.

If you chop the broccoli, Brussel sprouts, kale, collards, cauliflower or any other cruciferous vegetable and then wait forty minutes, you can cook it as much as you want. At that point, the sulforaphane has already been made, so the enzyme is no longer needed to achieve maximum benefit. (You can also buy bags of fresh greens and other cruciferous that are pre chopped or shredded, which can presumably be cooked immediately)

Please see part 1 for benefits of sulforaphane

reference

Gene stone

Michael MD