Does cooking destroy sulforaphane, indole-3- carbinol, or some of these other chemoprotective compounds?

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There are many cooking practices that may affect these compounds, but their metabolites have been detected in human urine, indicating that they were absorbed to some degree. Q: In your tea experiments, you provided tea to animals in concentrations that people drink. Have your experiments with indole-3-carbinol, sulforaphane, and chlorophyllin been done at physiological concentrations? In other words, is the experimental dose comparable to what people would get dietarily by consuming foods that contain these substances? A: That’s definitely the case with chlorophyllin and indole-3-carbinol. There are lots of studies that used a broad range of concentrations spanning the scope of probable human exposure, as well as pharmacological doses—very high doses that one finds in some supplements from the health-food store. Much less work has been done with sulforaphane in a broad array of doses, although we designed our experiments so that the doses of sulforaphane are comparable to what people ... more
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