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High nitrogen during growth reduced glucoraphanin and flavonol content in broccoli (Brassica oleracea var.
Glucoraphanin and 4-hyroxyglucobrassicin contents in seeds of 59 cultivars of broccoli, raab, kohlrabi, radish, cauliflower, brussels sprouts, kale and cabbage.
Balch, Glucoraphanin and 4-Hydroxyglucobrassicin Contents in Seeds of 59 Cultivars of Broccoli, Raab, Kohlrabi, Radish, Cauliflower, Brussels Sprouts, Kale, and Cabbage, J.
Each serving of the Brocco-Yummies contains 250 mg of glucoraphanin, a naturally occurring phytonutrient that converts to sulforaphane in the body.
The one of most pharmacological interest is glucoraphanin, a precursor of sulforaphane, which is produced when myrosinase-an enzyme in the glycoside hydrolase family-transforms glucoraphanin into sulforaphane.
Instead, plants of Brassica genus contain a biologically inactive precursor compound, glucoraphanin (GRN), which is contained within a plant cell vacuole together with an enzyme, myrosinase (MYR), which is separately compartmentalized [39].
Instead sulforaphane's precursor, glucoraphanin, is present along with an enzyme called myrosinase.
When consumed, glucoraphanin converts to a potent antioxidant and cellular protector called sulforaphane.
Since 1997, Brassica has been working in collaboration with researchers at Johns Hopkins School of Medicine and other renowned institutions to develop products and ingredients that reliably deliver the health benefits of glucoraphanin and sulforaphane (its active form).
Brassica vegetables contain myrosinase, a thiohydrolase that releases sulforaphane from glucoraphanin.
Glucoraphanin helps maintain the antioxidant activity of vitamins A, C and E in the body.
The new broccoli was specially grown to contain two to three times the normal amount of glucoraphanin, a nutrient believed to help ward off heart disease.