an:
[email protected] [email protected][email protected][email protected][email protected]Namen:
Prof. Jeffery
Prof. Juvik
Prof. Talalay
Mr. Gow-Chin Yen
Prof. Mithen
Also hier mal ein kleines erstes Konzept vom Brief, bitte um Verbesserungsvorschläge, Kritik etc.:
Betreff: How to maximize Sulforaphane dosage in broccoli sprouts?
Dear XXXXXXXXX (das schicke ich einzeln an jeden raus sind ja nicht so viele)
I am inquiring on behalf of a german self help group for Gilberts Syndrome.
There exist several scientific papers indicating that Sulforaphane is able to enhance the functioning of the UDP system and therefore enhances bilirubine clearance (which is reduced in Gilberts Syndrome sufferers).
Therefore, we are currently trying to figure out how to maximize the sulforaphane level in broccoli sprouts (so not in the adult broccoli, but in broccoli sprouts).
We were not able to find information or graphical charts about the relation of Sulforaphane, Sulforaphane nitrile, myrosinase acitivity and heat regarding broccoli sprouts; we only found publications dealing with this regarding adult broccoli.
What we would like to know is how we should prepare broccoli sprouts so that we get the maximum amount of Sulforaphane. The papers dealing with adult broccoli indicate that for adult broccoli it is advisable to steam the broccoli for 90 seconds so that sulforaphane nitrile formation is hampered while there is still enough myrosinase acitivity for sulforaphane generation.
FENRIS ich brauch nochmal den Link zu dieser Studie hier mit der 90 Sekunden GeschichteWe hope that you can help us with the following questions:
* How old should the broccoli sprouts be before preparing them?
Diese Frage können wir ggf. streichen, wenn wir das bereits mit ausreichender Sicherheit wissen.* How fast is the concentration of Sulforaphane or myrosinase etc. degrading in broccoli sprouts which are older than the recommended 3 days? Do you know about special methos of conserving the broccoli sprouts so that the broccoli sprouts / sulforaphane contained remains stable for as long as possible?
* Are there already papers available which answer the question how long one has to steam broccoli sprouts for maximum sulforaphane levels? If so, can you please tell us where to find these studies or in which studies we can find the appropriate hints?
* Are there any other important hints about preparing broccoli sprouts you might already found out?
* Are there other substances which might be advisable to take together with the steamed broccoli sprouts to maximize the resorption of Sulforaphane in the human body?
* Should every serving of broccoli be freshly prepared by steaming or would it be possible to steam a greater amount of broccoli at once and put it in the refrigerator?
* Can you estimate an effective brokkoli sprouts dosage for human intake especially regarding boosting the UDP activity for enhanced bilirubine clearance? For example "Take 2 times a day XX Grams of XX seconds steamed broccoli sprouts".
* Furthermore, we would like to inquire if you know a good source for seeds of the "super-brokkoli" variant "Brassica oleracea variety italica" so that we can grow this particular broccoli variant on our own.
Of course, we will forward all information that you provide to other Gilberts Syndrome help organizations as well so that other GS sufferers will also benefit from what we will be able to find out :-)
Thank you very much for your help in advance, best regards,
......