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What makes our Brokkoliextrakt + Aktiv-Enzym special in comparison to other products? It contains the phytochemicals quercetin and glucoraphanin. Therefore, it provides the valuable ingredient sulforaphane in a very high bioavailability. This can be explained because of the enzyme myrosinase, that convertes glucoraphanin into glucose and sulforaphane. The result: It allows the body to absorb the provided sulforaphane directly – the ingredients are made available naturally.
Brocolli is a very healthy food. Meanwhile, even the media is reporting on this. This cabbage belongs to the family of the cruciferous plants. In addition to broccoli this also includes e.g. cauliflower, red cabbage, white cabbage kohlrabi, cress, radishes and horseradish. It is characterized by its phytochemicals – the yellow plant pigment quercetin and glucoraphanin. After the broccoli has been eaten the glucoraphanin is converted into sulforaphane, with the help of the enzyme myrosinase. Myrosinase is also contained in broccoli. This causes the typical cabbage smell and taste. The conversion process continues in the intestine with the help of intestinal bacteria. Glucoraphanin can be found in a very high concentration in the broccoli seeds of the variety Brassica oleracea.
Even those who eat plenty of broccoli will be disappointed on the basis of fact that broccoli nowadays, does not provide the body with to many nutrients. This is based on the newer cultures of broccoli that do not contain a lot of glucoraphin. Often, the valuable ingredients in broccoli are destroyed by storage, by deep freezing and by cooking. The reason for that the enzyme myrosinase, which is very sensitive. It converts glucoraphanin into the active ingredient sulforaphane. It can already be destroyed by cooking broccoli at 40 degrees celsius. For this reason, broccoli would have to be eaten raw in order to absorb a large amount of the valuable ingredients. Quercetin is also reduced by storage and in production processes. Therefore, cooking also destroys most of the quercetin.
Glucoraphanin is converted into sulforaphane by the enzyme myrosinase, which can be found in broccoli, as well as in our intestinal bacteria. The question is now: Why can we not just extract sulforaphane and offer it in capsules? Some providers actually do that and sell it dried. The problem is that, sulforaphane extract itself is not very stable. As shown in our Brokkoliextrakt + Aktiv-Enzym it is better to combine glucoraphanin with the enzyme myrosinase in order to improve the effects of sulfrophane. Therefore, glucophanin is getting converted into glucose and sulforaphane by the intestinal bacteria in the small intestine. This allows the body to absorb it directly. Glucoraphanin and myrosinase are acid-sensitive and therefore, have to be presented in a gastric acid resistant capsule.
