High Pressure Processing Increases Sulforaphane
A recent study showed that High Pressure Processing (HPP) actually ***INCREASES*** the amount of sulforaphane, the active ingredient in broccoli sprouts.
Where Does Sulforaphane Come From?
- • The pre-cursors to sulforaphane (ie, what makes sulforaphane) are called glucosinolates.
- • There are about 100 times more glucosinolates (mainly glucoraphanin) in young broccoli sprouts compared with mature broccoli.
- • Chewing or juicing broccoli sprouts converts some of the glucoraphanin into compounds called isothiocyanates.
- • Isothiocyanates include the very special sulforaphane.
How Does HPP Affect Sulforaphane?
- Gentle warming sprouts (60 degrees C) releases 69% of available isothiocyanates including sulforaphane. BUT….
- Subjecting broccoli sprouts to HPP-ultra high pressure, releases much more sulforaphane; a huge 85% of available isothiocyanates including sulforaphane.
Juicing Releases More Nutrients than Chewing
The study did not compare the effect of juicing compared with chewing. However, since very few people chew their food to liquid, we know that juicing sprouts is more effective at releasing isothiocyanates including sulforaphane, than chewing broccoli sprouts.
Get More Sulforaphane with HPP
If you want to get the most sulforaphane from your broccoli sprouts, make sure you juice them and subject them to HPP-pressure.
Or you could simply open a tube of Vegus Broccoli Sprout juice and know that in each 40ml you’re getting 100 micromols of sulforaphane, which is 2.5 times the recommended dose.
Or if you prefer a sweeter taste, try our new Broccoli Sprout + Beetroot juice and get 50 micromols sulforaphane, or 125% of the recommended dose.