Cruciferous vegetables contain isothiocyanates, and so because of this, she typically eats them with mustard powder sprinkled on top to increase the amount of
myrosinase available.
Not exact matches
For instance, adding powder from mustard seeds, which contain a more durable form of
myrosinase, can help offset some of the issues with cooking.63 Adding lemon juice can double the amount of
available sulforaphane.64 Further issues surface, however, as the final sulfur products share
myrosinase's kryptonite; they are also heat sensitive.
Freshly harvested cruciferous vegetables not consumed in raw form, but chopped and allowed to sit for several minutes prior to cooking will typically have some of their glucosinolates converted into isothiocyanates by still active
myrosinase enzymes, and these isothiocyanates will also be
available for absorption in the upper digestive tract.
Freshly harvested cruciferous vegetables eaten in raw form will typically have a significant percentage of their glucosinolates converted into isothiocyanates by still active
myrosinase enzymes and these isothiocyanates will become
available in the upper digestive tract (small intestine) for absorption into the bloodstream.