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Broccoli sprout supplements grown in Norway.

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Clinically studied sulforaphane

Clinically studied sulforaphane
Grown & processed in Norway

Grown & processed in Norway
Regularly Lab Tested

Regularly Lab Tested
Why Choose Us

Why Choose Us

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BROCCOLI SPROUTS

Broccoli sprout capsules with high sulforaphane content.

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WHAT IS SULFORAPHANE?

Sulforaphane is a natural compound associated with broccoli sprouts and other cruciferous vegetables. It forms when plant tissue is disrupted and a natural enzymatic reaction takes place.

This reaction involves glucoraphanin, a natural precursor found in the plant, and the enzyme myrosinase. When these two come into contact, sulforaphane can be formed.

Sulforaphane is not added or manufactured. It forms naturally from compounds already present in the plant.

WHY BROCCOLI SPROUTS ARE OF INTEREST?

For most of human history, people ate a wider variety of wild, bitter, and fibrous plants than is common today. These plants often had stronger flavours and contained many naturally occurring plant compounds.

Modern agriculture has gradually selected plants for size, sweetness, yield, mild taste, and ease of preparation. This has changed the character of many foods compared with their wild or traditional forms.

In this sense, broccoli sprouts offer a small return to the roots, a simple young plant food with a naturally concentrated nutritional profile.

BROCCOLI SPROUTS VS MATURE BROCCOLI

Young broccoli sprouts can contain significantly higher levels of sulforaphane precursors than mature broccoli. 

Published research has reported that broccoli sprouts may contain much higher levels of glucoraphanin than fully grown broccoli heads, depending on the variety, growing conditions, and method of analysis.

As the plant matures, the concentration of these compounds generally changes. This is one reason why broccoli sprouts are often used in scientific research on sulforaphane and glucoraphanin.

PRODUCTION PROCESS IS THE KEY TO QUALITY

For a product focused on sulforaphane, the production process is important.

Seed selection, sprouting conditions, harvest timing, drying method, and batch testing all influence the final product profile.

We work with broccoli cultivars selected for their naturally high glucoraphanin potential. Our sprouts are grown and harvested in Norway under controlled conditions and are traceable from seed to finished product.

After harvest, the sprouts are freeze-dried rather than heat-dried. This gentle process helps preserve the natural composition of the sprouts and the enzymatic activity involved in sulforaphane formation.

Every batch is analysed to verify its sulforaphane content.

OVER 30 YEARS OF SCIENCE ON SULFORAPHANE

Sulforaphane has been studied for more than 30 years in nutritional and biochemical research.

A landmark study published by researchers at Johns Hopkins University in 1997 identified broccoli sprouts as an exceptionally rich source of glucoraphanin, the natural precursor to sulforaphane.

Since then, sulforaphane has been examined in laboratory studies, animal studies, human study designs, reviews, and meta-analyses.

OUR OWN RESEARCH

We are also focused on research and development. Our work explores how cultivation, processing, and formulation can influence sulforaphane formation and overall product quality.

We are currently running a research project supported by Akershus kommune, in cooperation with NOFIMA, a leading Norwegian research institute. The project examines how sulforaphane from broccoli sprout formulations is formed and released during model digestion.

We use a standardized in vitro digestion model to compare different formulations under controlled conditions.

LONG STORY SHORT

OUR PRODUCTS

SCIENCE BLOG

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  • Pure Food Norway Launches New Research Project on Sulforaphane and Intestinal Health

    Pure Food Norway Launches New Research Project ...

    Pure Food Norway AS is excited to announce that we have been granted a new research project titled: “Optimizing Sulforaphane Conversion and Dose for Intestinal and Celiac-Related Health.” This project...

    Pure Food Norway Launches New Research Project ...

    Pure Food Norway AS is excited to announce that we have been granted a new research project titled: “Optimizing Sulforaphane Conversion and Dose for Intestinal and Celiac-Related Health.” This project...

  • Broccoli Sprouts: Where to Find Independent Information?

    Broccoli Sprouts: Where to Find Independent Inf...

    Broccoli sprouts contain a compound called glucoraphanin, which is a subject of active research globally. This compound can convert into sulforaphane with the help of enzymes. Due to the strict...

    Broccoli Sprouts: Where to Find Independent Inf...

    Broccoli sprouts contain a compound called glucoraphanin, which is a subject of active research globally. This compound can convert into sulforaphane with the help of enzymes. Due to the strict...

  • PURE FOOD’S INNOVATION

    PURE FOOD’S INNOVATION

    NUTRIENTS FROM NATURE In recent years, Pure Food has focused on refining gentle production methods to retain naturally occurring plant compounds such as sulforaphane and polyphenols — both found in...

    PURE FOOD’S INNOVATION

    NUTRIENTS FROM NATURE In recent years, Pure Food has focused on refining gentle production methods to retain naturally occurring plant compounds such as sulforaphane and polyphenols — both found in...

  • NATURAL SUPPLEMENTS

    NATURAL SUPPLEMENTS

    NATURAL SUPPLEMENTS IT ALL STARTED WITH A SEED… Did you know that every vegetable begins as a seed? Seeds contain the essential components that enable growth, which is why sprouts...

    NATURAL SUPPLEMENTS

    NATURAL SUPPLEMENTS IT ALL STARTED WITH A SEED… Did you know that every vegetable begins as a seed? Seeds contain the essential components that enable growth, which is why sprouts...

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