Heating to an exact temperature may also deactivate
sulforaphane nitriles, which aren't as beneficial.
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
When sprouts are consumed fresh (uncooked), however, the principal degradation product of broccoli is not the isothiocyanate
sulforaphane, but a
nitrile, a compound with little anti-cancer potential.