Does cooking broccoli sprouts destroy sulforaphane?

The precursor and sulforaphane are resistant to heat and therefore cooking, but the enzyme is destroyed.

nutritionfacts.org - How to Cook Broccoli | NutritionFacts.org

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When I used to teach medical students at Tufts, I gave a lecture about this amazing new therapeutic called “iloccor-B.” I’d talk about all the new science, all the things it could do, its excellent safety profile. Just as they were all scrambling to buy stock in the company and prescribe it to all their patients, I’d do the big reveal. Apologizing for my “dyslexia,” I would admit that I’d got it backwards. All this time I had been talking about broccoli. The main active ingredient in broccoli is thought to be sulforaphane, which may protect our brains, protect our eyesight, protect our bodies against free radicals, boost our detoxification enzymes, and help prevent and treat cancer.

In my videos The Best Detox and Sometimes the Enzyme Myth is the Truth, I talked about how the formation of sulforaphane is like a chemical flare reaction, requiring the mixing of a precursor compound with an enzyme, which is destroyed by cooking. This may explain why we get dramatic suppression of cancer cell growth from raw broccoli, cauliflower and Brussels sprouts, but hardly anything from boiled, microwaved or steamed (except for microwaved broccoli, which actually retains some cancer fighting abilities). But who wants to eat raw Brussels sprouts?

There is a strategy to get the benefits of raw in cooked form. In raw broccoli, the sulforaphane precursor, called glucoraphanin, mixes with the enzyme (myrosinase) when you chew or chop it. If given enough time—such as when sitting in your upper stomach waiting to get digested—sulforaphane is born. The precursor and sulforaphane are resistant to heat and therefore cooking, but the enzyme is destroyed. No enzyme = no sulforaphane. That’s why I described the “hack and hold” technique—if we chop the broccoli, Brussels sprouts, kale, collards, or cauliflower first and then wait 40 minutes, we can cook them all we want. The sulforaphane is already made; the enzyme has already done its job, so we don’t need it anymore.

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Which fruit is best for stopping hair fall?

These fruits contain a number of antioxidants, including vitamin C, which can help to protect hair follicles from free radicals. ... Fruits rich in compounds that are important for healthy hair, including vitamin C and antioxidants, include: Berries. Cherries. Apricots. Grapes. Oranges.

webmd.com - Foods for Hair Loss: 5 Things You Can Eat for Fuller, Healthier Hair

Are you worried about hair loss? Many people overlook an important factor when it comes to preventing and treating hair loss: diet. Nutritional deficiencies can cause hair loss, but eating the right foods can also lead to a fuller, healthier head of hair. “Ensuring a healthy and varied diet—which includes sources of antioxidants, iron, vitamin D, and biotin—can promote hair health,” Eric Rudnick, MD, a board-certified dermatologist and dermatopathologist, tells WebMD Connect to Care. Let’s look at five of the best types of food for hair loss.

1. Fatty Fish

Some types of fish that have essential fatty acids, including omega-3s, and vitamin D are:

Tuna

Mackerel

Salmon

Herring

Fatty fish are also a good source of protein, selenium, and B vitamins, all of which help to promote healthy hair, according to a 2017 article published in Dermatology Practical and Conceptual.

2. Eggs

Eggs are like nature’s multivitamin because they contain a variety of vitamins, minerals, and nutrients. Some of these that are related to healthy hair include protein, biotin, selenium, and zinc.