I recently watched a podcast clip of Joe Rogan interviewing Dr Rhona Patrick and wanted to help get the word out about this cool little compound.
A quick search on Wikipedia shows the following science:
Sulforaphane is a compound within the isothiocyanate group of organosulfur compounds. It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing), which allows the two compounds to mix and react.
Sulfurophane is found naturally in bitter cruciferous plants like, Brussels sprout, cabbage, cauliflower, bok choy, kale, collards, Chinese broccoli, broccoli raab, kohlrabi, mustard, turnip, radish, arugula, and watercress.
The best source are broccoli sprouts, which contain the highest per unit value of sulfurophane. 100x more than mature broccoli
There have been several pilot clinical studies on animals and a couple human studies that show health benefits of sulfurophane may include:
- Nootropic – improved brain function & mood
- Helped improve young adults’ autistic scores
- Treat degenerative disease
- Reduce inflammation and lower inflammatory markers
- Delay aging
- Lowering oxidative stress
- Cancer preventative properties
- Helps the body process pollutants, helps the body excrete benzene
- Help cardiovascular health, lowered triglycerides
- Improve blood sugar levels
Most potent compound that activates the NRF2 pathways in the body. Watch more about Sulfurophane presented by Dr Patrick.
After watching these videos and reading a bit more about these amazing benefits and that broccoli sprouts apparently hold the fountain of youth, I will be starting to sprout my own broccoli sprouts. It looks like a relatively easy process that takes 4-7 days a couple of mason jars, water, and of course, broccoli seeds!
I’ll be keeping track of the sprouting process here and also how they taste, some recipes and if I’m able to start deadlifting cars once I start adding this great little sprout to my diet.