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Growing broccoli sprouts to have more sulforaphane

sulforaphane

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#1 OlderThanThou2

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Posted 06 March 2021 - 12:57 PM


Would there be a way to grow broccoli sprouts to have a higher content of sulforaphane or myrosinase? Could certain components be added to the water?

 

Also sulforaphane content depends on the broccoli variety. See fig 2 in this study:

doi:10.1016/j.phytochem.2004.04.013 (ucanr.edu)

 

Where would it be possible to buy the Majestic variety? Brigadier could have been better but steaming has no effect on it to increase sulforaphane:

Impact of Thermal Processing on Sulforaphane Yield from Broccoli (Brassica oleracea L. ssp. italica) | Journal of Agricultural and Food Chemistry (acs.org)

 

 

 

 

Abstract
jf-2011-050284_0004.gif

In broccoli, sulforaphane forms when the glucosinolate glucoraphanin is hydrolyzed by the endogenous plant thiohydrolase myrosinase. A myrosinase cofactor directs hydrolysis away from the formation of bioactive sulforaphane and toward an inactive product, sulforaphane nitrile. The cofactor is more heat sensitive than myrosinase, presenting an opportunity to preferentially direct hydrolysis toward sulforaphane formation through regulation of thermal processing. Four broccoli cultivars were microwave heated, boiled, or steamed for various lengths of time. Production of nitrile during hydrolysis of unheated broccoli varied among cultivars from 91 to 52% of hydrolysis products (Pinnacle > Marathon > Patriot > Brigadier). Boiling and microwave heating caused an initial loss of nitrile, with a concomitant increase in sulforaphane, followed by loss of sulforaphane, all within 1 min. In contrast, steaming enhanced sulforaphane yield between 1.0 and 3.0 min in all but Brigadier. These data are proof of concept that steaming for 1.0–3.0 min provides less nitrile and more sulforaphane yield from a broccoli meal.

 

 







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