iJuice Broccoli Sprouts

Health Benefits of Broccoli Sprouts

When drinking Broccoli Sprouts juice you are receiving powerful antioxidants of glucoraphanin and the enzyme myrosinase. The function of the myrosinase enzyme is to catalyze the hydrolysis of a class of compounds called glucosinolates. Glucoraphanin is a glucosinolate. Myrosinase transforms the glucoraphanin into sulforaphane, the active compound that exhibits anti-cancer and antimicrobial properties in experimental models.

Nature has designed myrosinase and its natural substrate, glucosinolate, to be part of the plant’s defense response. When the plant is attacked by pathogens, insects, or other herbivore, the plant uses myrosinase to convert glucosinolates, which are otherwise-benign, into toxic products like isothiocyanates, thiocyanates, and nitriles.

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There are a number of plants in nature that use the myrosinase-glucosinolate defense system. They include:

Bok choy
Broccoli
Broccoli Sprouts
Cabbage
Cauliflower
Daikon (Raphanus sativus)
Daikon Sprouts
Garden cress (Lepidium sativum)
Kale
Rape seed (Brassica napus)
Wasabi (Wasabia japonica)
White mustard (Sinapis alba)
Yellow mustard (Brassica juncea)

In 1994, scientists discovered that three-to-four-day-old sprouted broccoli had 20 times the concentration of glucoraphanin than full grown broccoli.

The iJuice Broccoli Sprouts is a 28 to 1 concentration of sprouts and a 28 to 1 concentration of glucoraphanin.

Specifically, there is 73 mg of glucoraphanin for broccoli sprouts versus v. 11 mg of glucoraphanin for broccoli per serving which is then concentrated at a 28 to 1 with iJuice Broccoli Sprouts. This results in one ounce or 1 gram of iJuice Broccoli Sprouts containing as much glucoraphanin as over 1.25 pounds (20 ounces) of broccoli.

The presence of myrosinase in the plant is needed to convert glucoraphanin into sulforaphane, otherwise glucoraphanin provides zero protective effects.

The raw plant obviously contains the enzyme myrosinase. However, myrosinase will be denatured at high temperatures and thus lose its activity when cooked. 

Cooking broccoli or other myrosinase/glucorphanin plants by boiling or microwave may destroy the myrosinase which is another good reason for drinking organic iJuice Broccoli Sprout juice.  

Researchers compared boiled, microwaved and steamed broccoli, and found that steaming broccoli for up to five minutes was the best way to retain its myrosinase. Boiling and microwaving broccoli for one minute or less destroyed the majority of the enzyme, according to Elizabeth Jeffery, a researcher at University of Illinois at Urbana-Champaign.

Broccoli sprouts or Daikon sprouts are often eaten raw or better drinking organic iJuice Broccoli Sprouts to receive the greatest concentration of the myrosinase enzyme.

An alternative to eating broccoli spouts is drinking the iJuice Broccoli Sprout mixed in alkaline water. 

The safest way to insure that you are consuming glucorahanin and myrosinase together is to drink organic iJuice Broccoli Sprouts.  

Broccoli Sprouts may have anti-cancer properties

Sulforaphane is a compound with powerful anti-cancer properties. In fact, this is why broccoli sprouts have long been studied for their anti-cancer effects.

Studies show that Sulforaphane may:

• promote cancer cell apoptosis, or programmed cell death
• inhibit angiogenesis, or the growth of new blood vessels, that feeds malignant cells
• reduce inflammation
• lower susceptibility to cancer-causing substances
• reduce the invasion and spread of cancerous cells

Sulforaphane

An article appeared in The British Journal of Nutrition in May 2012 written by Cramer JM, Teran-Garcia M, and Jeffery EH in which they used air-dried broccoli sprouts to provide the myrosinase enzyme in this study.

Their studies indicated that about 4/5 of the glucorophanine in the broccoli sprouts is converted into sulforaphane during eating and digestion because the sprouts contain active enzyme. Combining broccoli sprout powder with enzyme-empty broccoli powder allowed the enzymes from the sprouts to convert about half of the glucoraphanin in the inert powder into sulforaphane.

Only about one-fifth of the glucoraphanin was converted into sulforaphane when just broccoli powder was consumed.

The abstract of this important study follows:

“Sulforaphane (SF) is a chemopreventive isothiocyanate (ITC) derived from the myrosinase-catalyzed hydrolysis of glucoraphanin, a thioglucoside present in broccoli. Broccoli supplements often contain glucoraphanin but lack myrosinase, putting in question their ability to provide dietary SF. This study compared the relative absorption of SF from air-dried broccoli sprouts rich in myrosinase and a glucoraphanin-rich broccoli powder lacking myrosinase, individually and in combination. Subjects (n = 4) each consumed 4 meals consisting of dry cereal and yogurt with 2 g sprouts, 2 g powder, both, or neither. Blood and urine were analyzed for SF metabolites. The 24 h urinary SF recovery was 74%, 49%, and 19% of the dose ingested from broccoli sprouts, combination, and broccoli powder meals, respectively. Urinary and plasma ITC appearance was delayed from the broccoli powder compared to the sprouts and combination. A liver function panel indicated no toxicity from any treatment at 24 h. This data indicates a delayed appearance in plasma and urine of SF from the broccoli powder relative to SF from myrosinase-rich sprouts. Combining broccoli sprouts with the broccoli powder enhanced SF absorption from broccoli powder, offering the potential for development of foods that modify the health impact of broccoli products.” [1] [2]

Broccoli Sprouts may support mental and brain health

The sulforaphane in broccoli sprouts may also protect against certain brain conditions, including brain stroke, Alzheimer’s, and Parkinson’s disease, and improve certain symptoms of autism spectrum disorders (ASD).

In cases of brain stroke, sulforaphane may decrease brain cell death, thereby reducing how much brain tissue is lost.

In cases of Alzheimer’s disease, sulforaphane is said to protect brain cells from beta-amyloid toxicity. Beta amyloid is a protein whose accumulation in the brain is linked to the onset of the disease.

Parkinson’s disease is caused by the impairment or death of brain cells that produce dopamine — a chemical transmitter that affects your mood, focus, and memory. Sulforaphane protects these cells from oxidative stress caused by harmful free radicals.

Broccoli Sprouts may promote gut health

Because of its antioxidant and antibacterial properties, sulforaphane from broccoli sprouts may promote gut health.

Chronic oxidative stress can cause constipation. Because sulforaphane’s antioxidant effects are believed to help your intestinal cells function normally, they might help improve bowel movements.

Additionally, studies show that sulforaphane’s antibacterial effect may modify the friendly bacteria in your gut to promote smooth stools.

Also, sulforaphane has a potent antibacterial effect against H. pylori, a bacterium that can cause digestive tract infections, gastritis, and stomach ulcers.

Other potential benefits

Some of broccoli sprout’s additional health benefits include:

• Improved heart health. The sprouts may lower risk factors for heart disease, such as high triglyceride and LDL (bad) cholesterol levels. They’re also rich in coenzyme Q10, a compound with blood-pressure-lowering effects. 
• Lower blood sugar levels. Test-tube and animal studies show that broccoli sprout extract may improve insulin sensitivity, which can reduce blood sugar levels.
• Better joint health. Test-tube studies have determined that sulforaphane in broccoli sprouts may reduce inflammatory markers linked to arthritis, a condition that can cause painful inflammation of the joints.

References:

[1] Sulforaphane Absorption and Excretion Following Ingestion of a Semi-Purified Broccoli Powder Rich in Glucoraphanin and Broccoli Sprouts in Healthy Men, https://pubmed.ncbi.nlm.nih.gov/21240766/

[2] Enhancing sulforaphane absorption and excretion in healthy men through the combined consumption of fresh broccoli sprouts and a glucoraphanin-rich powder, https://pubmed.ncbi.nlm.nih.gov/21910945/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802872/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7146209/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4432495/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5880051/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7698208/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5773831/

https://pubmed.ncbi.nlm.nih.gov/22325157/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711472/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261473/

https://pubmed.ncbi.nlm.nih.gov/33592002/

https://pubmed.ncbi.nlm.nih.gov/23983046/