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:
Daikon (Raphanus sativus)
Garden cress (Lepidium sativum)
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.
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.
The abstract of this important study follows:
“Sulforaphane (SF) is a chemopreventive isothiocyanate (ITC) derived from the myrosinase-catalyzed hydrolysis of glucoraphanin, a thioglucoside present in broccoli. Broccoli supplements often contain glucoraphanin but lack myrosinase, putting in question their ability to provide dietary SF. This study compared the relative absorption of SF from air-dried broccoli sprouts rich in myrosinase and a glucoraphanin-rich broccoli powder lacking myrosinase, individually and in combination. Subjects (n = 4) each consumed 4 meals consisting of dry cereal and yogurt with 2 g sprouts, 2 g powder, both, or neither. Blood and urine were analyzed for SF metabolites. The 24 h urinary SF recovery was 74%, 49%, and 19% of the dose ingested from broccoli sprouts, combination, and broccoli powder meals, respectively. Urinary and plasma ITC appearance was delayed from the broccoli powder compared to the sprouts and combination. A liver function panel indicated no toxicity from any treatment at 24 h. This data indicates a delayed appearance in plasma and urine of SF from the broccoli powder relative to SF from myrosinase-rich sprouts. Combining broccoli sprouts with the broccoli powder enhanced SF absorption from broccoli powder, offering the potential for development of foods that modify the health impact of broccoli products.”  
 Sulforaphane Absorption and Excretion Following Ingestion of a Semi-Purified Broccoli Powder Rich in Glucoraphanin and Broccoli Sprouts in Healthy Men
 Enhancing sulforaphane absorption and excretion in healthy men through the combined consumption of fresh broccoli sprouts and a glucoraphanin-rich powder.
hase 2 genes by sulforaphane protects retinal pigment epithelial cells against photooxidative damage