Mustard seed extract contains myrosinase enzyme that converts glucoraphanin to sulforaphane in cooked vegetables.

“I had found that daikon sprouts had a hell of a lot of myrosinase activity. It was really just sort of a greedy...well, I was actually doing it because I wanted as little contamination of the taste and the other compounds present in daikon sprouts.”

“So, in fact, if you were to eat cooked broccoli and you were to want to get as much of a sulforaphane benefit as you could from it, you might add grated daikon or ground up daikon seeds even at very low level to facilitate the conversion.”

“Some sources seem to indicate that 3 to four minutes of very light steaming is the best way to go. The reason is because a light steam has the effect of deactivating a protein known as epithepifer protein, which actually prevents the formation of sulfurophane while still leaving myase activated.”

“the reason for this is because the mustard mustard seed is also from the cruciferous family and it contains a viable enzyme myrosinase enzyme so if you add the mustard seed extract to the cruciferous vegetable after it's been cooked then you're adding back a viable source of myrosinase which can then convert all that glucoraphanin that's in the cruciferous which is not sensitive to heat it can convert it into Solero fame”

“there are two ways of doing this of hydrolyzing the glucoraphanin that's present in broccoli one is when you chew it you release the enzyme from the broccoli tissue or broccoli sprouts or broccoli seeds and the second way is from your micro microbiome”