Sulforaphane belongs to a group of plant substances called isothiocyanates which have a high biological activity. Sulforaphane is the strongest inducer of liver detoxification enzymes and has a protective effect on healthy tissue.

The green vegetable broccoli gives the most sulforaphane, followed by kohlrabi and cauliflower. But sulforaphane as such is not present in this fresh vegetables – it only occurs when the plant is damaged or chewed. For example, the broccoli cell holds the enzyme myrosinase away from the precursor glucoraphanin. Only when the two come in contact sulforaphane develops. Plants use this biochemical reaction as a defense mechanism.

For getting the most out of sulforaphane from broccoli it is essential to chew each bite. As the amount of sulforaphane produced depends on the enzyme myrosinase activity, we will absorb the maximum of this phytochemical only if we chew well the raw plant.



Scoville scale
views 1784
  The Scoville scale is used to sensory evaluate the pungency (spicy heat) of chili peppers and other spicy foods. The scale is reported in Scoville heat units (SHU), a function o...
views 2063
  Starch is a polysaccharide of plant origin. It is digestible in the human GI tract and therefore has great importance in human nutrition. Starch makes an efficient energy store ...
Glucose syrup
views 4222
  Glucose syrup is a purified aqueous solution of nutritive saccharides obtained from edible starches having a dextrose equivalent greater than 20. It is primarily a food industry in...
views 2341
  A aspartate     aspartic acid B body fat percentage C ciguatera poisoning D dicamba     diet     diphenylamine G glucose syrup L local food M ...
views 2705
  Aspartate is the salt of aspartic acid, or aspartic acid in dissociated form. Aspartate is often involved in the active sites of proteins. The negatively charged aspartate can i...

Leave a Reply

Your email address will not be published. Required fields are marked *