Science

Pure Food Norway's pivotal ingredient, Sulforaphane, is a potent compound found in cruciferous vegetables such as Broccoli, Cauliflower, Kale, and other cabbages. In these vegetables, a phytochemical called Sulforaphane (read more below) is found at low levels, sufficient to provide the positive effects of consuming these vegetables in their raw form rather than cooked or fried. However, cruciferous sprouts, i.e., 3 to 7-day-old plants, have the highest Sulforaphane content - the sprouts of Broccoli plants are used because they have 10-100x higher concentration of Sulforaphane than mature plants. Even so, sprouts must be consumed in significant amounts to readily manifest the benefits of Sulforaphane.

The solution that allows for the consumption of high amounts of Sulforaphane without the need to eat large quantities of Broccoli is freeze-drying. This technology removes water from cruciferous sprouts at low temperatures, leaving the solid part of the sprouts, including Sulforaphane and other beneficial compounds such as vitamins and nutrients, unaffected in the process. The resulting product is a powder with high levels of Sulforaphane. 

Pure Food Norway's special bioactive Broccoli sprout powder is suitable for consumption as is or for enriching various everyday foods, including those that can mask the strong taste of Broccoli.

The powder is resistant to heat and various types of processing. In 2019, we achieved a significant milestone by producing our own Sulforaphane from Broccoli sprouts. We are also proud to be an authorized supplier of Sulforaphane for use in clinical trials.

Enhance your consumption of healthy foods by incorporating our Sulforaphane-enriched bioactive Broccoli sprout powder into your common everyday foods such as juices, smoothies, yoghurts, cereals, soups, or pastries.

Learn more:
Oxidative Stress
What is oxidative stress and how does it harm our body?
NRF2 Pathway
What is NRF2 Pathway and how it protects from oxidative stress?
Sulforaphane
What is Sulforaphane and what are its health benefits?

Sulforaphane

In cruciferous plants, Sulforaphane plays a vital role in the plants' natural defence system. It is synthesized when the plant sustains damage, typically caused by external factors such as bacterial infections or herbivorous insects. This protective compound is formed from its precursor, Glucoraphanin. Notably, when cruciferous plants, including Broccoli, are chewed, it triggers a release of Sulforaphane as a response to the mechanical damage. This process contributes significantly to the characteristic smell and taste associated with Broccoli. Among cruciferous plants, Broccoli boasts the highest Sulforaphane content.

As an essential component of the defence mechanisms employed by cruciferous plants against microorganisms and physical harm, Sulforaphane retains its beneficial properties even when isolated from the plant. This highlights the potential for Sulforaphane consumption, either through natural sources or Sulforaphane-enriched foods and beverages, to serve as a valuable and natural immune system booster. Furthermore, it has demonstrated its ability to mitigate oxidative stress damage.

Extensive global research efforts are ongoing to explore the positive health effects associated with Sulforaphane.

It's worth noting that Sulforaphane gradually diminishes in vegetables when exposed to higher temperatures. Conversely, lower-temperature treatments, particularly freezing, help preserve Sulforaphane levels effectively. However, achieving the necessary Sulforaphane intake for reaping its potential benefits requires substantial consumption of Broccoli or other cruciferous vegetables with lower Sulforaphane content. This may not be practical for many individuals.

A compelling solution that facilitates the consumption of ample Sulforaphane without the need for extensive Broccoli consumption is the application of freeze-drying technology. This process involves the gentle removal of water from Broccoli sprouts at low temperatures, resulting in Pure Food Norway's bioactive Broccoli sprouts powder. This powder is not only rich in Sulforaphane but also retains a plethora of antioxidants and other advantageous compounds, such as polyphenols, vitamins (including K and B-group vitamins, including folates), glucosinolates, carotenoids, chlorophylls, indol-3-carbinol, kaempferol, quercetin, and more.

Experience the exceptional benefits of Sulforaphane with Pure Food Norway's bio-active Broccoli sprout powder. With just a small quantity of our product, you can enjoy the same Sulforaphane content as consuming more than an entire head of Broccoli.

Discover the advantages of Pure Food Norway's Sulforaphane-enriched products, which may include:

  • Reducing inflammation and enhancing immunity
  • Acting as a potent antioxidant
  • Contributing to the prevention of cancer growth and supporting cancer treatments
  • Enhancing heart health
  • Controlling blood sugar levels
  • Promoting brain health
  • Stimulating the nervous system
  • Enhancing resistance to heat and UV radiation
  • Potentially alleviating symptoms in individuals with autism

Research & Development

At Pure Food Norway, we source high-quality broccoli seeds and grows them into sprouts in closed conditions and using pure water, in order to prevent any possible contamination. Quality control is strictly enforced throughout the process, and the sprouts are then freeze-dried and converted into powder on the same premises.

We also specialize in freeze-drying microgreens, ensuring that the nutrients are preserved in powder form for extended periods of time. Our production process uses the whole sprout, retaining all active ingredients present in broccoli sprouts, including Sulforaphane, polyphenols, K and B-group vitamins, including folates, glucosinolates, carotenoids, chlorophylls, indol-3-carbinol, kaempferol, quercetin, and others.

Our final product can be tailored to customer's preference, either as tablets, capsules, or powders in individual packages. Pure Food Norway also offers bulk delivery for those looking to incorporate Sulforaphane into their products.

Ladislav Jilek PhD,
Partner and product developer

Our Scientists

Pure Food Norway conducts extensive research and development in collaboration with professional environments in Norway, the Czech Republic, and the Netherlands. Ladislav Jilek, who holds a PhD and has expertise in vegetable sprout development, green production, and innovative food product development, is a key partner and product developer for the company. He plays a central role in several EU-funded projects that utilize Pure Food Norway's Sulforaphane, such as Foods high in sulforaphane QK1910264, Development of technology for growing plants with lower energy requirements QF4080, Nutrient concentrate (liquid and powder) 252611, and other research projects.

In 2021, Pure Food Norway's gluten-free muffins received the first-place award in the "Foods for Special Nutrition" category from the Food Chamber of Czech Republic. Additionally, in 2018, the company's gluten-free crackers with chia and broccoli sprouts were awarded the best innovative food product in the "Reformulation of the Year" category from the same institution.