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The concentration of sulforaphane metabolite (sulforaphane N-acetyl-L-cysteine (SF-NAC) in 12 healthy adults after the consumption of 200g cooked broccoli, with and without 1 g powdered brown mustard, was studied in a randomized crossover design. During the 24 hour period following consumption of the study sample all urine was collected. SF-NAC content was assayed by HPLC. When study subjects ingested cooked broccoli alone, mean urinary SF-NAC excreted was 9.8 ± 5.1 μmol per g creatinine, whilst when cooked broccoli was consumed with mustard powder this increased significantly to 44.7 ± 33.9 μmol SF-NAC per g creatinine. These results conclude that when powdered brown mustard is added to cooked broccoli the bioavailability of sulforaphane is over four times greater than that from cooked broccoli ingested alone.

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    Related to the following episodes of foundmyfitness:

    1. Jed Fahey, Sc.D. on Isothiocyanates, the Nrf2 Pathway, Moringa & Sulforaphane Supplementation - Dr. Jed W. Fahey is a nutritional biochemist with deep experience researching isothiocyanates like sulforaphane.

    2. How To Increase Sulforaphane in Broccoli Sprouts by ~3.5-fold - This is a video on how to plausibly increase the sulforaphane created from the glucoraphanin in your broccoli sprouts by up to 3.5-fold.

    3. Sulforaphane and Its Effects on Cancer, Mortality, Aging, Brain and Behavior, Heart Disease & More - This podcast is about one of the most important biological pathways you could possibly take the time to learn about: the NRF2 pathway.