The heat deactivates the enzyme
myrosinase needed for sulforaphane production.
If we hit an exact temperature of around 158 degrees Fahrenheit, it deactivates the sulforaphane nitrile and not
the myrosinase needed for optimal sulforaphane.
Not exact matches
This blanching destroys the
myrosinase that is
needed to form sulforphane.
However, it
needs an enzyme called
myrosinase to make this critical conversion.