RADISHES provide MYROSINASE - it helps Broccoli activate the conversion of GLUCORAPHANE (which is a precursor in broccoli) the combination activates SULFORAPHANE.
But what type of Sulforaphane? It produces Sulforaphane Nitrile but the goal is to produce and consume the desired Sulforaphane.
Why eat Broccoli with Radishes ?
Broccoli contains a substance called epithiospecifier protein (ESP), which can divert glucoraphanin towards a less beneficial compound called sulforaphane nitrile instead of sulforaphane
Consuming radish alongside or mixed with broccoli provides additional myrosinase, which promotes the desired sulforaphane formation and can help overcome the effects of ESP.
How it works 1
Broccoli's limitation: Broccoli contains both glucoraphanin and myrosinase, but it also has the ESP enzyme. When both broccoli and the ESP enzyme are present, the myrosinase enzyme acts on glucoraphanin but can be directed by ESP to form sulforaphane nitrile instead of sulforaphane.
Radish's contribution: Raw radish contains a significant amount of myrosinase. When you eat radish with broccoli, you are adding extra myrosinase to the mix.
The combined effect: The extra myrosinase from the radish helps to convert glucoraphanin into sulforaphane more efficiently, even in the presence of the ESP in broccoli. This increases the total amount of the more beneficial sulforaphane formed.
BEST RESULTS — EAT THE VEGGIES RAW (preferably radish & broccoli microgreens)
Eating radish and broccoli together raw, chewing broccoli and radishes at the same time or blending them into a smoothie, allows both myrosinase enzymes to be active.
Raw cruciferous vegetables like arugula, mustard seed powder, or wasabi can also provide the myrosinase needed to boost sulforaphane production.
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