A couple of questions

How do you activate sulforaphane in broccoli?

The best way for you to increase sulforaphane in broccoli sprouts is to heat them under certain conditions or to freeze them. That's because heating or freezing your broccoli sprouts can help decrease the chances of them producing sulforaphane nitrile instead of sulforaphane.

How do you increase sulforaphane in broccoli?

1:184:56How To Increase Sulforaphane in Broccoli Sprouts by ~3.5-foldYouTubeStart of suggested clipEnd of suggested clipAnd wait 10 minutes when I'm done I either rinse them off to cool them and save them for later for aMoreAnd wait 10 minutes when I'm done I either rinse them off to cool them and save them for later for a salad or I put them into the blender with just enough ice and water to make a cup I can drink down.

How do you activate sulforaphane?

1:094:12How to 4x Your Sulforaphane Intake with Mustard SeedsYouTubeStart of suggested clipEnd of suggested clipThat men who ate cooked broccoli but also supplemented with one gram of mustard seed extract wereMoreThat men who ate cooked broccoli but also supplemented with one gram of mustard seed extract were able to increase sulfur frame levels bioavailability of sulfur retained by fourfold.

How do you activate broccoli?

Chopping and exposing broccoli to the air allows it to activate the enzyme to promote sulforaphanes. In this study, researchers advise letting the broccoli sit for 90 minutes after chopping and Sherzaia said others have recommended at least 40 minutes. "Regardless, the longer the better," she said.

Does heating broccoli sprouts increase sulforaphane?

Pre-heating broccoli florets and sprouts to 60 °C significantly increased the myrosinase-catalyzed formation of sulforaphane (SF) in vegetable tissue extracts after crushing.

Is sulforaphane destroyed by cooking?

The precursor and sulforaphane are resistant to heat and therefore cooking, but the enzyme is destroyed.

Does freezing destroy sulforaphane?

Yes, using frozen veg is often a good and economical way to go. However, with cruciferous veg like broccoli and cauliflower, before freezing, the vegetables are blanched. This means they are quickly heated in boiling water – which destroys the myrosinase enzyme and thus sulforaphane can't be produced. But that's fine.

How do you cook broccoli without destroying sulforaphane?

Instead, experts recommend steaming the vegetable for a few minutes to preserve this enzyme while making sure it is clean and heated. In fact, research shows that steaming broccoli for three to four minutes increases sulforaphane formation.