What Is Sulforaphane?

Fresh broccoli and broccoli sprouts are two of the healthiest foods available due to their high concentrations of a category of compounds called glucosinolates. The two most beneficial compounds are glucoraphanin and sulforaphane which have become the focus of longevity scientists in recent years with over 650 studies exploring the health benefits.

Sulforaphane is an active compound found in many cruciferous vegetables like broccoli, cabbage, cauliflower, and kale.

Whilst Sulforaphane is found in food, the amount is minuscule, for example, you would need to eat about more than a kilogram of broccoli to get significant amounts of sulforaphane. Sulforaphane is also a fragile compound which means that typical cooking and preparation can destroy a majority of the beneficial nutrients.

The challenge of accessing the beneficial compounds is further complicated due to Sulforaphane being found in its inactive form within food. This inactive form - glucoraphanin - is activated into Sulforaphane only when it comes into contact with Myrosinase. These critical Myrosinase enzymes are only released when a plant is damaged, cut, chopped, or chewed, to release myrosinase and convert inactive Myrosinase into activated Sulforaphane.

Recent studies show that increases the bioavailability of sulforaphane by up to 4 times. This activation of glucoraphanin into sulforaphane is the focus for our Active Sulforaphane powder which is a proprietary blend of Sulforaphane, Myrosinase and black pepper.