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So the sulforaphane is formed from a compound called glucoraphanin, which is in the broccoli, and the enzyme that converted into sulforaphane is myrosinase, and it's heat sensitive. So you do somewhat lower the sulforaphane levels when you cook the broccoli.
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so for a feign is found as a precursor which is called glucoraphanin the whole family of these compounds is called glucosinolates
glucosinolates are like glucoraphanin which is the precursor to sulphoraphane so the way that suhane gets made is when Myas in the plant combines with sulphoraphane when the plant is chewed
so there's been a major misunderstanding here and it's quite an interesting story to tell really quickly so we see this pattern in plants where they store a precursor molecule to a toxic molecule and then when the plant is chewed an enzyme combines with the precursor molecule to make the very toxic molecule in this case myrosinase combines with glue carafe and to make so 14 so 14 is such a strong oxidant that if a broccoli plant had so forth aim in it most botanists agree that the broccoli plant would die it couldn't sustain this it's such a strong oxidant molecule so so forth aim is never present in a plant while it's living it's only present in the broccoli sprouts or the ko when you chew it when you chew it raw it's a defense mechanism saying oh you're gonna eat my seeds you're gonna eat my sprouts you're gonna eat my leaves I'm gonna make so forth Ain and it's a toxin it's an oxidant
so far of Fame is and is a type of glucosinolate that is found and broccoli sprouts now the reason people eat broccoli sprouts is because the amount of the sulforaphane precursor which is called glucoraphanin is the highest in broccoli sprouts
for a feign is a an isothiocyanate that is not a polyphenol but it is made in response to animals eating plants so for a feign exists in a precursor form called gluco Raffin in which combines with an enzyme myrosinase only when the plant is chewed so for a feign is a molecule that doesn't actually exist in broccoli if you look at the mechanism
if we eat them raw you'll get my rosin ace and you'll get a GU carafe and you'll get so for a fain
now in mustard plant so for a feign does not exist so for a faint exists as a precursor molecule called glucoraphanin and there is an enzyme called myrosinase now we see this pattern in a lot of plants that we encounter the same pattern is in cassava with the precursor molecule which is called Linna marin and the enzyme called Linna Marin ace and they're sort of separate and they don't touch they don't do this like magical chemical reaction unless something choose the plant
Additionally, it's also been suggested that mustard seed may be an effective supplemental source of myroinesise as well.
Even if you lack dietary sources of myroinesise, most of us have some gut bacteria that itself produces myosines and thus can still manage to create some sulforophane from raw glucaraphin. The ability to do this, however, is widely variable from person to person.
The work of actually converting this precursor into sulfurophane is done by an enzyme called myroinesise. This enzyme which is released when the plant matter is crushed or chewed unfortunately is heat sensitive. This is where a lot of people get into trouble. Prolonged heating and boiling of cruciferous vegetables is a great way to ensure that your myroinesise is thoroughly inactivated.
if you take supplements you're either getting just glucoraphanin or there are now supplements with a combination of glucoraphanin and myrosinase and there are very few if any good ones with just sulforaphane
your your listeners should know that um you know if you're counting on your guts myrasin your intestinal tracts myrosinase to do all of the conversion for a supplement you're probably going to take a a higher level of glucoraphanin and if you're 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 um based on what you've provided in the supplement tablet