Fig. 3.

Sulforaphane synthesis and absorption after consumption. Myrosinase enzymatic activity decreases with heat and low pH, so, it can be denatured when cooked or in the stomach due to the acidic environment, thus diminishing sulforaphane production. When humans consume broccoli, myrosinase activity is usually abated, conserving glucoraphanin intact until it gets into the small intestine, where specific bacterial species are capable of metabolizing glucoraphanin into sulforaphane through bacterial thioglucosidases, allowing sulforaphane absorption by the enterocytes into the blood flow