What is the optimal source and dose of sulforaphane? | Jed Fahey

Sulforaphane is an end-product of a chemical reaction between two compounds present in certain cruciferous vegetables: glucoraphanin and myrosinase, the quantity and activity of which can vary based on a variety of factors. For example, glucoraphanin content differs based on a plant's life stage, cultivar, and growing conditions, and myrosinase, an enzyme, is heat-sensitive and rapidly denatures during normal cooking processes. Workarounds for these problems include eating younger plants (such as broccoli sprouts), adding ground mustard seed (which is rich in myrosinase) to cooked vegetables, or employing shorter cooking times and less water to favor sulforaphane production. A fail-safe mechanism is found in the gut, where commensal bacteria that reside there produce – at varying rates – myrosinase. In this clip, sulforaphane expert Dr. Jed Fahey describes some of the problems that complicate determining the optimal source and dose of sulforaphane.

Watch the full Q&A here:
   • Q&A with Dr. Jed Fahey on Sulforaphan...  

Original episode posted November 24th, 2020.
🥦 #Sulforaphane #nutrition #isothiocyanates 🥦

About FoundMyFitness: Rhonda Patrick has a Ph.D. in biomedical science from the University of Tennessee Health Science Center, and St. Jude Children’s Research Hospital. She also has a Bachelor’s of Science degree in biochemistry/chemistry from the University of California. She has done extensive research on aging, cancer, and nutrition.

It is Dr. Patrick’s goal to challenge the status quo and encourage the wider public to think about health and longevity using a proactive, preventative approach.

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