Sentences with phrase «myrosinase into»

Sulforaphane is formed when fresh broccoli is chopped or chewed, bringing its precursor glucoraphanin and the enzyme myrosinase into contact with each other.

Not exact matches

In broccoli sprouts, its precursor, glucoraphanin, exists and is converted into sulforaphane by myrosinase contained in broccoli itself and produced by microbes in the gut.

More accurately, Brassica vegetables contain myrosinase, which helps break down glucosinolates like glucoraphanin into usable forms of isothiocyanates including sulforaphane.

Sulforaphane is created when the enzyme myrosinase transforms the glucosinolate glucoraphanin into sulforaphane.

Note: In the absence of the enzyme myrosinase, glucosinolates can not be hydrolyzed into isothiocyanates.

When raw cruciferous vegetables are chopped or chewed, an enzyme called myrosinase comes into contact with glucoraphanin and produces sulforaphane.

With the help of the enzyme myrosinase, each unique glucosinolate can be converted into a unique isothiocyanate.

When cruciferous vegetables are consumed in cooked form, and especially if they have not been allowed to sit chopped for several minutes prior to cooking, there is unlikely to be much enzyme activity (including myrosinase activity), and the digestive products of the cruciferous vegetables are more likely to pass through the upper digestive tract unabsorbed and continue down into the lower digestive tract (colon).

The seeds also contain myrosinase enzymes that can break apart the glucosinolates into other phytonutrients called isothiocyanates.

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.

When myrosinase enzymes convert glucosinolates found in cruciferous vegetables into thiocyanates (including isothiocyanates), some of the thiocyanates formed have the ability to bind together with free iodine found in the body.