Ulf
#9
Cruciferous vegetables have sulphoraphanes, with broccoli having the most. Fresh broccoli sprouts has by far most of all. I eat 50 - 100 gram of the latter whenever a new batch is ready. Sulphoraphanes may be anti- cancer too.
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Ulf
#10
Will add the numbers. 100 grams of broccoli contains over 100 mg of sulphoraphanes, 100 grams of fresh broccoli sprouts a stupendous 1200 mg.
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May I ask how many grams of moringa you are taking?
Dosage discussion from Kuli Kuli website
“Research shows that taking moringa powder every day, even 50 mg/kg of body weight, successfully reduces oxidative stress in the body–that’s the equivalent of approximately 1.5 teaspoons for someone weighing 150 pounds. [5] On the other end of the spectrum, animal studies using Moringa oleifera extract revealed delayed tumor growth and increased life span at a dosage of 500 mg/kg of body weight.”
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Who here is still using sulforaphane?
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why moringa as a source over something like Avmacol ?
I’m using astaxanthin for NRF2 activation.
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Daph
#17
I use Jarrow BroccoMax. I had also used Life Extension’s Broccoli and Cruciferous Blend for a while (recently discontinued, I think) but the main ingredient was glucoraphanin rather than sulforaphane.
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LukeMV
#18
Moringa is pretty high in oxalates so I stopped out of caution
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So are green leafy vegetables, unless you are prone to calcium oxalate kidney stones I am not sure if it’s a big issue.
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LukeMV
#20
I avoid spinach specifically due to the oxalates so if moringa has the same amount, I’d be cautious about taking it every day
Good “nutrition made simple” video on kidney stones. These credible docs say don’t avoid oxylates instead drink lots of water when you eat oxylates and eat calcium to bind to oxylates. Many other recommendations as well.
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KarlT
#22
I have switched from BROC to Avmacol for cost savings for Sulforaphane.
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LukeMV
#23
I saw that when it came out but even they don’t say to have an insane amount of them every day. I don’t think there’s a strong consensus there
Anti-Inflammatory Therapeutic Mechanisms of Isothiocyanates: Insights from Sulforaphane
Resumo:
Isothiocyanates (ITCs) belong to a group of natural products that possess a highly reactive electrophilic −N=C=S functional group. They are stored in plants as precursor molecules, glucosinolates, which are processed by the tyrosinase enzyme upon plant tissue damage to release ITCs, along with other products. Isolated from broccoli, sulforaphane is by far the most studied antioxidant ITC, acting primarily through the induction of a transcription factor, the nuclear factor erythroid 2–related factor 2 (Nrf2), which upregulates downstream antioxidant genes/proteins. Paradoxically, sulforaphane, as a pro-oxidant compound, can also increase the levels of reactive oxygen species, a mechanism which is attributed to its anticancer effect. Beyond highlighting the common pro-oxidant and antioxidant effects of sulforaphane, the present paper was designed to assess the diverse anti-inflammatory mechanisms reported to date using a variety of in vitro and in vivo experimental models. Sulforaphane downregulates the expression of pro-inflammatory cytokines, chemokines, adhesion molecules, cycloxyhenase-2, and inducible nitric oxide synthase. The signalling pathways of nuclear factor κB, activator protein 1, sirtuins 1, silent information regulator sirtuin 1 and 3, and microRNAs are among those affected by sulforaphane. These anti-inflammatory actions are sometimes due to direct action via interaction with the sulfhydryl structural moiety of cysteine residues in enzymes/proteins.
The following are among the topics discussed in this paper: paradoxical signalling pathways such as the immunosuppressant or immunostimulant mechanisms; crosstalk between the oxidative and inflammatory pathways; and effects dependent on health and disease states.
Full paper (PDF download) here:
https://scholar.google.com/scholar_url?url=https://www.mdpi.com/2227-9059/12/6/1169/pdf&hl=en&sa=X&d=18344526530953801485&ei=UUVWZt28LsOJ6rQP2NG54Ag&scisig=AFWwaeZmGwjG45o2JF0JArZgh0sh&oi=scholaralrt&hist=vt-ipbIAAAAJ:15851553522563750631:AFWwaeYPy9PiRZ4m9lS8FecEP1aR&html=&pos=0&folt=cit
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Thank you, @Joseph_Lavelle , learned a lot from this video. Will add calcium citrate into the stack with moringa.
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JuanDaw
#26
Moringa has about a fifth of the level of oxalates of spinarch.
Current Status and Potential of Moringa oleifera Leaf as an Alternative Protein Source for Animal Feeds - PMC)%20(51).
The content of phytates in an M. oleifera leaf is only 22.3 mg g−1 in dry matter (50). Similarly, oxalate content is 27.5 mg g−1, which is far lower than that in spinach leaf (125.7 mg g−1) or green amaranth leaf (100.5 mg g−1) (51). High concentrations of these antinutrients can severely affect the absorption of trace elements in food sources and hinder protein digestion.
Drying seems to reduce oxalates.
Mbah et al. (99) found that the amounts of antinutrients, such as phytate, oxalate, and saponin, significantly decreased after processing through different drying methods, including sun, shade, and oven drying).
You get even more from parsley and chives.
https://e-cnr.org/ViewImage.php?Type=TH&aid=487614&id=T9&afn=9994_CNR_4_3_137&fn=cnr-4-137-i009_9994CNR
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Lichen
#27
20mg nutrinov prostaphane sulforaphane 6 days a week. 5mg rapamycin weekly. I do wonder what if any interactions are going on by taking both. I dont take both on the same day but thats just out of caution rather than any data.
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Dr.Bart
#28
I use Broccoli microgreens, watercress, kale, arugula, radishes (all raw) in various dishes and sandwiches - I feel like that should suffice for me. I avoid most full grown cruciferous vegetables in general as they don’t agree with me.
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