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