Start Fresh: Sulforaphane

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Sulforaphane, discovered by accident in 1995 by a group of scientists researching the anticancer compounds in broccoli, is a phytochemical compound that can be obtained by eating cruciferous vegetables such as arugula, watercress, Brussels sprouts, broccoli, broccoli sprouts, cabbage, cauliflower, bok choy, kale, collards, kohlrabi, mustard, turnip, radish and rutabaga.  Sulforaphane is particularly abundant in watercress and broccoli sprouts.

We know that stress accelerates aging and disease.  When you are under stress, your immune system is also compromised, weakening your ability to ward off invading organisms.  Chronic stress raises the level of the excitatory hormones, including norepinephrine and cortisol, which can wear your body down and lead to disease.  Sulforaphane inhibits the norepinephrine-mediated increase in the interleukin-6 levels in the cells, which is a very good thing.  Interleukin-6 is responsible for the shift from acute inflammation to chronic inflammation, the root of so many diseases.  Finding a safe and effective substance that can inhibit the overproduction of norepinephrine, like sulforaphane,  is a significant accomplishment.

How do you incorporate sulforaphane into your diet?

11 thoughts on “Start Fresh: Sulforaphane

  1. Could Sulforaphane containing foods also help with the production of Glutathione in your system and being an antioxidant help fight free radicals reducing inflammation also?

    • Absolutely! There are a number of antioxidants present in your body that assist in the product of other antioxidants. For example, alpha lipoic acid encourages your body’s product of glutathione, both of which are potent anti inflammatory free radical fighters.

    • Eating cruciferous like brussels sprouts, cauliflower, watercress and broccoli is a great way to obtain dietary sources of sulfuraphane.

  2. Hi Dr. Perricone,
    I am a very strong believer of ” natural healing of our mighty miraculous body,” and natural food can heal and cure early stages of illness and diseases. The sulforaphane and other cruciferous vegetables have the power of healing. At what stages of temperatures and cooking method can destroy the sulforaphane in these vegetables?

    thanks
    Sylvia

    • Raw is best for preserving sulforaphane levels in vegetables; however, if you cannot tolerate raw vegetables, lightly steaming is an excellent option. Many cruciferous vegetables, like broccoli, are available in sprouted form which is a potent source of sulfurophane and an ideal addition to salads, wraps and sandwiches.

  3. Dr. Perricone mentioned on the show that sulforaphane is available as a supplement. I would like to know who is the best manufacturer of the supplement (highest quality) and where it is available for purchase. Thank you.

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