iJuice Broccoli Sprouts

Health Benefits for iJuice Broccoli Sprouts

When drinking iJuice Broccoli Sprouts 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.

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.  

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.