We have a new paper that was just published in the journal Molecular Nutrition and Food Research. In it we discuss the fact that sulforaphane (SF) from broccoli sprouts must be stabilized for use in nutritional supplements. We present data on person-to-person variation in bioavailability, and we give examples of good availability of a commercial sulforaphane-rich supplement (Prostaphane®, which is not available in the USA yet) and encourage further validation of other commercially available supplements*.
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