Sulforaphane Extends Lifespan, Increases Muscle Strength And Endurance

In the video I mentioned a "potential HEV". But, it's possible that calculation needs to account for body weight. If so, the equation would be: (442.5 * 0.004)/0.04 (aged mice weigh ~40g) = 44.3 mg SFN/kg BW Then, accounting for the body size conversion from mice to people, 44.3/12.3 = 3.6 mg SFN/kg BW in people. For my BW (64 kg), that = 230 mg of SFN/d, not 144 mg of SFN/day.

I was considering growing broccoli sprouts but based on the data shown here, I'm already getting around 144 mg of sulforaphane from broccoli florets, which I consume with most meals. When I don't have broccoli, I have kale instead, which is also high in sulforaphane. I wouldn't want to risk increasing that dose significantly by eating sprouts instead of florets as driving things to extremes usually has negative results. That's true of most foods and supplements. High Nfr2 activation, without a good level of autophagy, can cause heart problems. Safer to aim for a level suggested as beneficial by the data than go well beyond it. For anyone who wants to increase their intake of sulforaphane without going to trouble of constantly growing sprouts, broccoli, kale and brussels sprouts are all very high in it. If you want to increase the content in these when cooked, chop them at least 30 minutes before you cook them. Sulforaphane is produced when the plants are cut, resulting from the mixing of glucoraphanin with the enzyme myrosinase and myrosinase is destroyed by temperatures above 70C. Cutting these veggies then leaving them 30 minutes before cooking gives more time for this reaction. Edited to add: Sulforaphane is not affected by cooking, only the enzyme that produces it.

Try adding mustard powder to your sprouts as a method to reduce broccoli sprout amount requirement. Here is the study: Supplementation of the Diet by Exogenous Myrosinase via Mustard Seeds to Increase the Bioavailability of Sulforaphane in Healthy Human Subjects after the Consumption of Cooked Broccoli Olukayode Okunade et al.

The video fails to mention that you need Myrosinase for conversion of sulforaphane in the gut, which heat destroys. So if you go the broccoli route you need to eat raw or mix with mustard seed / extract. Also as Rhonda Patrick has pointed out you can double sulforaphane content in sprouts by supplementing woth calcium while growing and you can potentiate the Myrosinase by freezing the sprouts immediately after growing, massively increasing bioavailability.

Great channel, its like encyclopedia. SO i think polish dishes are not so bad afterall, we eat a lot of cabbage that also has Sulforaphane

I was surprised to see the reduction and then increase in sulfurophane in broccoli sprouts. Previous info that I had said it was highest shortly after they sprout

The study about the massive increase in muscle endurance for old mice is quite interesting to me. Back in 2019 I was extremely sick with what I now know to be mast cell activation syndrome. One of the symptoms was terrible endurance that paradoxically would improve a lot after 3 days or more of fasting and I also discovered that sulphoraphane produced the exact same improvement in me. The improvement was most noticeable in anaerobic exercise, the repetitions to failure on bicep curls jumped from 11 to 16 and did so consistently. My current thoughts on that was that the effect is mediated by lowering gut inflammation or directly calming mast cells and that having an effect on the autonomic nervous system and other stuff that goes wrong downstream like blood pressure and electrolyte concentration but maybe it has a more direct effect. Anyway sulforaphane is great and it is one of the few things that helped me.

It's hard to measure the weight of home-grown sprouts unless you really dry them out. It will take a lot of sprouts to reach 100g. They have a sharp, bitter taste that you can quickly tire of, so best to disguise it in something with strong flavors, e.g., lemon, garlic, or tomato. Tastewise, it would almost be easier to eat ten times the weight in mature broccoli.

Have you looked into moringa powder, Doctor? It said to boost NRF to even more significantly than sulfuraphane, and it’s readily available in powder form at most health food stores.

Could you post some pictures (or vid) of your sprout farm, any other foods you are growing yourself, and maybe some plates of food you eat?

Thanks. I have a sprout kit too. Nrf2 - Other impacts: from my spreadsheet (PubMed based) i see that TRE and DR also raise Nrf2. Curcumin, ginger, and cocoa as well. Magnitude ? Other interventions? don't know but worth me rechecking. Important pathway. Point being that we don't need to rely totally on broc sprouts. I also rely on eating a lot of other cruciferous vegetables (Brussel sprouts, etc).

Oh my, I just eat broccoli a few times a week, and I quit thinking about it.😀

I would like to add that Nrf2 activation can contribute to tumor development and progression by promoting cell survival, proliferation, and resistance to chemotherapy and radiation therapy. For example, a study has shown that sulforaphane made colorectal cancer grow faster. NRF2 promotes the tumor's response against ROS and thus survival. So I am not sure how smart it is to activate it. There's quite a few chemotherapy trials using NRF2 inhibitors.

I used to buy broccoli sprouts, combined with radish sprout to multiply the sulforathane (a Rhonda Patrick trick, IIRC). But it's so expensive, and there's always a chance raw sprouts contain e-coli. I'm content to simply add mustard seed powder to my cooked cruciferous vegetable (Broccoli, brussell sprouts, red cabbage or cauliflower). I eat about 400-500 g of those, two meals per day.

Amazing

I use moringa powder from a purely convenience perspective. I realize it’s not exactly the same but it’s cheaper and easier.

I see a farm coming.

Shame there is no full lifespan study for sulphoraphane

Sulforaphane is also a hdcai

One thing though, because you have hypothyroidism, is to closely monitor thyroid hormones because of potential disruption due to its action as a goitrogen and competing with iodine uptake.