Sulforaphane supplements vs. broccoli sprouting | Rhonda Patrick
Enter your email to get our 15-page guide to sprouting broccoli and learn about the science of chemoprotective compount sulforaphane.
Broccoli sprouts are concentrated sources of sulforaphane, a type of isothiocyanate. Damaging broccoli sprouts – when chewing, chopping, or freezing – triggers an enzymatic reaction in the tiny plants that produces sulforaphane.
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Sulforaphane, an isothiocyanate compound, is the most potent naturally occurring inducer of the body's key detoxification enzymes. While sulforaphane is available in supplement form, it is derived naturally from a variety of cruciferous vegetables such as Brussels sprouts, kale, and mustard greens, with the highest quantities available from broccoli sprouts. Sprouting is labor-intensive, however, and prone to contamination, while purchasing supplements can be costly. In this clip, Dr. Rhonda Patrick describes the advantages and disadvantages of the various dietary and supplemental sources of sulforaphane.
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