Co-administering myrosinase with glucoraphanin increases average bioavailability from approximately 10% to 35-40%, but person-to-person variability persists.

“cooking degrades myrosinase but in your gut bacteria make my Rosa nice so even cooked cruciferous vegetables are going to give you so for a thing if you believe so for a feign is a good thing then you will still get it if you believe so 14 is a bad thing you will still get it”

“in the case of sulforaphane the precursor molecule is glucoraphanin and so i often ask people and i'll ask you guys this do you know how much sulforaphane is in a broccoli seed um a lot do you have any idea broccoli sprouts are like a thousand milligrams per gram or something like that so the answer is zero it's zero until seed rather than scrub no it's zero until the sprouts are chewed it's zero until the seeds are chewed the intention of plants is very clear here like there is no sulforaphane in a broccoli seed until you chew it and the reason it is made when you chew it is because myrosinase combines with glucoraphanin those are separated in terms of cellular compartments so it is the mastication it is the chewing of the broccoli sprout seed plant that makes sephora fame and other isothione inside”

“For the best effect, consume freshly crushed broccoli sprouts, which contain up to 100 times more glucoraphanin than mature broccoli, or use a high-quality supplement that includes active myrosinase to ensure proper conversion.”

“There is no evidence to date that people who say they eat a pound of broccoli a day, that's a little bit of an exaggeration, but people who eat a lot of broccoli don't necessary convert glucoraphanin better than people who don't eat much at all.”

“So there's a lot we still don't know. There's a whole lot we still don't know. But as a result of this sort of cocky thinking that we could abolish this variability and at least have a very predictable amount delivered to people, we did learn that we can greatly increase bioavailability by delivering it with myrosinase.”

“It turns out that if we looked at 100 different people, and we did, after giving them one dose of glucoraphanin, their bioavailability, the amount they gave back to us in their urine was all over the map. It ranged from very, very little, but always something to 40% or 50%, or even 60% or 70% of what we gave them. But the mean was pretty low. It was about 10%.”

“And I say that based on the fact on the pharmacokinetics that we see because we know that...we see the metabolites of sulforaphane occur, appear in the blood within 10 minutes of ingestion.”

“What did happen is that we moved the bar up so that instead of 10% bioavailability for 70%, we had about 35% or 40%. So the average moved up substantially. It was about three or four times more, but there was still quite large person-to-person variability.”

“So when you give sulforaphane itself, the end product, the active ingredient, if you will, we get more, like, 70%, 75%, 80% bioavailability. Still a bit of variability person-to-person, but since we're up sort of near maximum, it appeared to be not as great.”

“So in your particular case, with your broccoli sprouts, maybe it was 10 minutes or maybe it takes a half hour to get completely converted.”

“The bioavailability of the sulforaphane from those tablets was essentially identical to that from powders that we made in the lab by extracting broccoli sprouts and treating them with myrosinase and freeze-drying them.”

“Interestingly, if you ingest glucoraphanin or glucosinolates without myrosinase at all, you then can count on the bacteria in your gut, in your intestines, primarily, to make that conversion.”

“taking some of these supplements like glucoraphanin, taking it, eating it with your cruciferous may even enhance because the cruciferous, the raw cruciferous theoretically would have myrosinase.”

“One study showed that there was almost a two-fold increase in sulfurophane absorption when broccoli sprouts and broccoli sprout powder were consumed together. Plasma and urine metabolites were absorbed earlier and at a much higher level than when either was eaten alone.”

“broccoli sprouts top the list as a source of glucaraphin, which is why we talk today a lot about the young sprouts of these plants.”

“sulforaphane is formed when we eat cruciferous vegetables and especially broccoli Sprouts which contain a higher concentration of the precursor to sulforaphane called glucoraphanin sulforaphane is one of the most potent food derived anti-carcinogens it is formed from glucoraphanin by the action of an enzyme called miracinase this happens when the broccoli sprout tissue is crushed or chewed”

“as it turns out the best protocol for your Sprouts is about 10 minutes at 70 degrees Celsius or 6 degrees Celsius if you're doing this to mature broccoli florets where my rosinase enzyme is a little more heat sensitive”

“the trick is to heat your broccoli Sprouts up to the point that they disable the epithio specifer protein while not getting the Sprouts so hot that they disable the myosinase enzyme that is responsible for creating sulfurin from the precursor glucoraphanin if you do this just right you can approximately triple the bioavailability of sulforaphane in your Sprouts”

“now unfortunate for us myrosinase is heat sensitive which means during the heating process of the vegetable it becomes inactive when it becomes inactive is no longer able to perform the function of converting glucose often and into sulfur Fein which unfortunately decreases the bioavailability of sulfur Fame”

“i think are well advised to take glucoraphanin and myrosinase unless and until someone does a better job of stabilizing sulforaphane itself”

“if you're blending them up you want to do that you want to do that just before consuming them”

“all of us do and i mean that all however many hundred of you there are in this call all have myrosinase containing bacteria in your gut unless you've just blasted yourself with antibiotics and had a you know an enema and just cleaned out your intestinal system then maybe you don't have any”

“when you harvest broccoli sprouts or broccoli you or a farmer they don't have any sulforaphane in them they don't have any free sulforaphane it's all glucoraphanin which is the precursor of sulforaphane”

“cooking destroys myrosinase so if you're cooking broccoli or broccoli sprouts then you're just counting on the bacteria in your gut”

“if you're getting a product that has myrosinase in it you don't need as much glucoraphanin because some of that conversion is theoretically going to happen — based on what you've provided in the supplement tablet”

“myrosinase is an enzyme found in the plants and in your body your microbiome and they react and they form sulforaphane”

“If you're going to cook your broccoli, the enzyme that converts glucaraphin into sulfurophane is heat sensitive. And so, you do you do get a little bit less bang for your buck than eating like for example raw broccoli. Um, however, if you add mustard seed powder to your broccoli or to your Brussels sprouts or to whatever fill-in-theblank cruciferous vegetable that you're kind of lightly cooking, it can increase that uh bioavailability. It basically helps it it's adding an exogenous source of that enzyme back to the broccoli. So, you're basically by four-fold getting more of that sulforaphane.”