Our Freeze-Dried Trout & Glucosinolates Treats are a healthy and delicious way to sneak in a healthy dose of phytochemical-rich vegetables. The treats are 82.5% Trout and 17.5% of our Glucosinolates Blend. Give your pup a phytochemical-packed snack they'll really tail-wag about! 

Glucosinolates

Glucosinolates are the primary compounds of interest found in cruciferous vegetables. Glucosinolates are the precursors to many isothiocyanate products, such as sulforaphane. If you search Pubmed Central, there are over 143,000 results for Isothiocyanate, while sulforaphane has over 13000, and glucosinolates have over 12,000.

They are of such an interest that the World Health Organization International Agency for Research on Cancer published a 262-page handbook specifically on cruciferous vegetables. 

Isothiocyanates Products

Most people are now familiar with the benefits of broccoli and its isothiocyanate product, sulforaphane. While sulforaphane gets most of the attention, it is not the only potentially beneficial Isothiocyanate found within cruciferous vegetables. Different cruciferous vegetables are valuable sources of different glucosinolates, each converting into a different potentially beneficial isothiocyanate product.

Glucosinolates Blend 

We used five factors when formulating our Glucosinolate Blend

1. Glucosinolate Profile
2. Myrosinase Activity
3. Other Polyphenols
4. Nutritional Profile
5. Palatability

Broccoli 

• Glucoraphanin + Myrosinase = Sulforaphane
  

Cabbage

• Glucobrassicin + Myrosinase = Indole-3-carbinol which is further metabolized into 3,3'-Diindolylmethane (DIM)
  

Cauliflower 

• Sinigrin + Myrosinase = Allyl isothiocyanate (AITC)

Daikon Radish

• Glucoraphenin + Myrosinase = Sulforaphene
• Myrosinase Activity is more stable than that found in broccoli
  

Watercress

• Gluconasturtiin + Myrosinase = Phenethyl isothiocyanate (PEITC)

Moringa

• Glucomoringin + Myrosinase = Glucomoringin isothiocyanate
• Additional sugar in its chemical structure, providing greater stability. 

Why No Broccoli Sprouts

There are a couple of reasons we didn't include broccoli sprouts.

1. The amount of glucoraphanin and, subsequently, sulforaphane in broccoli sprouts has been vastly overstated, as the amount is highly dependent on the seeds being used, and those specific seeds are not cost-effective for sprouting.
2. While using broccoli sprouts would allow us to include slightly less, the impact on palatability would also have necessitated this. 
   1. Both Radish and Watercress already impact palatability, and radish, in particular, is an extremely important inclusion due to myrosinase activity.
3. Cost The use of broccoli sprouts would have increased in price.