#82

This actually would be good af. I might try this.

#83

https://onlinelibrary.wiley.com/doi/10.1155/2022/1534083

Cruciferous vegetables Vitamin C (mg) Folate (μg) Vitamin A (μg) Vitamin E (mg) Vitamin K (μg) Beta-carotene (μg) Lutein + zeaxanthin (μg) Glucosinolate (mg) Sulforaphane (μg) ∗
Broccoli 91.3 65 8 0.15 102 93 745 1297 260
Cabbage 36.6 43 5 0.15 76 42 30 1069 10.1
Cauliflower 48.2 57 0 0.08 15.5 0 1 1178 ND
Brussels sprouts 85 61 38 0.88 177 450 1590 1013 2.6
Kale 93.4 62 241 0.66 390 2870 6260 1206 1736–3027a
Arugula 15 97 119 0 109 1420 3560 110
Chinese cabbage 45 66 223 0.09 45.5 2680 40 297 540
Collards 35.3 129 251 2.26 437.1 2991 2323 11.4–36.4b ND
Horseradish 24.9 57 0 0.01 1.3 1 10 8.9–12.5b ND
Radishes 14.8 25 0 0 1.3 4 10 676 16
Rutabagas 25 21 0 0.3 0.3 1 19 458 ND
Turnips 21 15 0 0.03 0.1 0 0 698 60
Watercress 43 9 160 1 250 1910 5770 6–28b ND
Kohlrabi 62 16 2 0.48 0.1 22 0 829 ND

Looks like kale is the source with highest sulforaphane content. Chinese cabbage (bok choi) comes in second.

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#84

Below is a truncated table for better viewing.

Cruciferous vegetables Folate (μg) Vitamin K (μg) Beta-carotene (μg) Lutein + zeaxanthin (μg) Glucosinolate (mg) Sulforaphane (μg) ∗
Broccoli 65 102 93 745 1297 260
Cabbage 43 76 42 30 1069 10.1
Cauliflower 57 15.5 0 1 1178 ND
Brussels sprouts 61 177 450 1590 1013 2.6
Kale 62 390 2870 6260 1206 1736–3027a
Arugula 97 109 1420 3560 110
Chinese cabbage 66 45.5 2680 40 297 540
Collards 129 437.1 2991 2323 11.4–36.4b ND
Horseradish 57 1.3 1 10 8.9–12.5b ND
Radishes 25 1.3 4 10 676 16
Rutabagas 21 0.3 1 19 458 ND
Turnips 15 0.1 0 0 698 60
Watercress 9 250 1910 5770 6–28b ND
Kohlrabi 16 0.1 22 0 829 ND

You get a bonus of beta carotene and lutein with kale.

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#85

I’m lost. Can somebody explain why you would not just get Kale extract for this substance?

Follow up: there has to be something more here. Kale is an important food in a number of European countries. There as no evidence for the type of massive life extension seen in C. Elgans in humans. (There is, however a Reddit post linking to a YouTube of some study that was was trying to get to 50% mouse mortality with Sulfuraphane and gave up with 3/4 still alive because it was taking too long).

Best guess this needs to be the stabilized (artificial) form in a much higher dose than is currently available. I’m also going to note a major overdose on this stuff can kill lab mice, so I’m not sure I’d want to push bioavailability with random strength liposomal delivery.

#86

I have searched, and cannot find any kale extract that lists sulforaphane content, which is the substance we are chasing.

Below is one.

It says " * LEAF EXTRACT: The equivalent of 800 mg of Kale Leaf in each quick-release capsule" That is less than a gram of the leaf. So you get 17 ug of sulforphane.

If you can find one that lists the sulforaphane content, please post it.

#87

I looked this up and discovered that chart must have been referring to regular broccoli and not broccoli sprouts… sprouts are still superior to kale

AI said this about broccoli vs kale
Kale contains significantly more sulforaphane than broccoli. Studies show that kale can contain 7-10 times the amount of sulforaphane found in broccoli.One cup of chopped kale can have 67mg of sulforaphane, while half a cup of chopped broccoli contains about 27mg.

And this about broccoli sprouts vs kale
Broccoli sprouts are generally considered a superior source of sulforaphane compared to kale. Broccoli sprouts contain 10-100 times more sulforaphane than mature broccoli, and kale contains a significant amount, but not as high as broccoli sprouts. Sulforaphane is a beneficial compound linked to various health benefits, including potential cancer prevention

Also, @JuanDaw right?

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#88

I tried broccoli sprouts; still have a bag of sprouting seeds. I find the taste difficult to tolerate.

Brussels sprouts is easier to incorporate in broth. I am taking them now. The sulforaphane content is sufficiently high. I will switch to kale once I finish my Costco bag of brussels sprouts, based on toe post above., regarding sulforaphane content of vegs. There is also the benefit of higher folate and beta-carotene + lutein content from kale. Hopefully, it goes will with broth like brussels sprouts.

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#89

I doubt that there is going to be much benefit short of several hundred mg of sulforaphane. Those concentrations are currently unavailable, and may well have safety issues.

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#90

What taste? I’m considering growing.

#91

They are fairly bitter.

Sprouts are incredibly easy and cheap to grow yourself. I have a bunch of stuff here, but I got out of the habit.

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#92

There is an unpleasant bitter taste. That is the best I can describe it. Unpleasant. Some bitter is pleasant, like coffee or chocolate. I even eat bitter melon, sauteed with some pork.

There is also a back of the throat burn, similar to the burn from drinking cabbage juice. Had to juice cabbage for a month, for gastritis. Found some other remedy for gastritis thanks to some posts here in this forum.

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#93

Have you ever compared to store bought broccoli sprouts? I’m pretty sure I’ve had them from the store before and wasn’t put off by the flavor. I didn’t stick with it because I wasn’t aware of how healthy it was.

#94

They look like my homegrown sprouts. Can’t see why they would have a different taste. Once bitten, twice shy.

Am happy with brussels sprouts in broth, with nutritional yeast and powdered oyster mushrooms

Sulforaphane’s mechanism of action is Nrf2 activation. Same as astaxanthin. So I take 24 mg astaxanthin on the days that I take brussels sprouts. Jed Fahey advocates hit and run dosages. So I take the brussels sprouts three times a week.

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#95

I disagree on that. I eat them daily in salads and smoothies. In salads they are similar to other green like bok-choy or arugula and taste great with a good salad dressing (olive oil, vinegar, mustard, garlic, etc). In smoothies they add quite a pleasant zest to sweet berries. I’ve been growing them for years.

#96

Glad they work better for you. I’ve grown a diverse range of sprouts and things over the years, but the broccoli sprouts I never came to love - certainly not if I happen to let them sit for a while after blending. :face_with_diagonal_mouth:

#97

I also enjoy the taste raw and cooked. Juicing them solo is pretty horrible though imo, and if you are adding something with Myrosinase it becomes quite laborious on a daily basis. I intermittently juice the seeds in a high-powered blended, and they don’t taste quite as bad but still get pretty tiring, esp when adding Myrosinase.

#98

I am a big fan of @foundmyfitness

I am starting Sulforaphane with these three combos: Sulforaphane, Curcumin, and EGCG, Spirulina

Does anyone want to chime in?

Sulforaphane is a potent activator of the Nrf2 antioxidant pathway.

Curcumin is a potent inhibitor of the pro-inflammatory NF-κB pathway.

EGCG (from green tea) adds powerful antioxidant and anticancer effects. Combining these polyphenols may offer synergistic protection against inflammation and oxidative stress.

#99

There was an ITP study that showed Protandim (a proprietary supplement that activated NRF2) extended lifespan too. So yes, seems reasonable:

Protandim (Prot) is a mixture of five botanical extracts, including bacosides, silymarin, withaferin A, epigallocatechin‐3‐gallate, and curcumin. This composition was designed to stimulate Nrf2/ARE activation at low concentrations of each of the compounds, in principle providing strong, synergistic Nrf2 activation with minimized off‐target side effects (Velmurugan et al ., 2009). Previous studies have shown that in healthy humans supplemented orally with Prot over 120 days, superoxide dismutase (SOD) was increased in red blood cells by 30%, and catalase increased by 54% (Nelson et al ., 2006). Furthermore, biochemical and histological studies in mice revealed that feeding a Prot‐supplemented diet suppressed tumor promoter‐induced oxidative stress, cell proliferation, and inflammation (Liu et al ., 2009). Moreover, Prot treatment was reported to protect the heart from oxidative stress and fibrosis in a rodent model of pulmonary hypertension (Bogaard et al ., 2009).

https://investor.lifevantage.com/news-releases/news-release-details/nia-study-confirms-protandim-nrf2-synergizer-extends-life

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#100

Works well in worms too :slight_smile:

To explore the potential of sulforaphane as a candidate natural compound for promoting longevity more generally, we tested the dose and age-specific effects of sulforaphane on C. elegans longevity, finding that it can extend lifespan by more than 50% at the most efficacious doses, but that treatment must be initiated early in life to be effective.

The broccoli derivative sulforaphane extends lifespan by slowing the transcriptional aging clock

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