When thawed broccoli sprouts release juice, much of the myrosinase activity may have already occurred, and sulforaphane may bind to proteins and macromolecules.

“If you let those sprouts thaw out, there's a bunch of juice that's going to run out. They're going to look like a slimy mess, right? So, by the time you see that juice and either pour it off, or pour it in your container, probably most of the myrosinase activity has occurred and sulforaphane has probably started to bind to proteins and macromolecules in that vegetable mess.”