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Vegetarian
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Gluten-Free
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No Generic Equivalent
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Packaged in BPA-free bottles
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Subject to more than 80 quality checks
Avmacol® Extra Strength
provides glucoraphanin and active myrosinase to help your body produce sulforaphane which supports detoxification
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Validated with human research
Our exclusive Sulforaphane Production System® is validated in humans by measuring metabolites of sulforaphane collected in the urine.
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The choice for clinical studies
Because of the Sulforaphane Production System® exclusive to Avmacol®, numerous researchers have chosen this product for clinical studies worldwide.
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Promotes natural detoxification
Sulforaphane promotes your body’s natural detoxification process for certain environmental threats.
Key Benefits
Promotes Healthy & Visible Weight LossAids in your journey to achieve and maintain a healthier body weight.
Powerful Appetite SuppressionHelps you feel full longer, reducing cravings and overall calorie intake.
Boosts Energy & Enhances MoodProvides a clean energy lift to help you stay active and motivated throughout the day.
Supports Metabolism & Fat BurningContains ingredients known to help increase metabolic rate and support the body's natural fat-burning processes.
Extra Strength FormulaDesigned for those who need a more potent solution to help break through weight loss plateaus.
Natural, High-Quality IngredientsMade with a trusted, research-backed formula you can count on.
Why choose Avmaco!？
✔︎ Patented, shelf-stable, and tableted formula
✔︎ Contains glucoraphanin + active myrosinase enzyme
✔︎ Supports immune health with added beta-glucan*
✔︎ Combination ofingredients works better than sulforaphane alone
How Avmacol® and Avmacol® Extra Strength Work?
What is Glucoraphanin?
Glucoraphanin, also known as sulforaphane glucosinolate, is a compound that is present in many cruciferous vegetables, most notably in broccoli. It is an essential ingredient needed for sulforaphane production because it is sulforaphane’s direct precursor. The glucoraphanin is converted into sulforaphane after it is processed by an active myrosinase enzyme.
What is Myrosinase?
Myrosinase is an important enzyme required to convert glucoraphanin into sulforaphane. Additionally, it can be found in cruciferous vegetables, though it can become inactivated during the cooking process.
What is Sulforaphane?
The Sulforaphane Broccoli Connection
Sulforaphane is a compound that is typically associated with broccoli and broccoli sprouts, as well as other cruciferous vegetables like Brussels sprouts, arugula and cauliflower. This is because these vegetables provide the necessary ingredients for sulforaphane production: glucoraphanin, also known as sulforaphane glucosinolate, and an active myrosinase enzyme.
Sulforaphane is formed when myrosinase transforms glucoraphanin. In plant cells, glucoraphanin and myrosinase are kept separate and only interact when these cells are damaged (i.e. chewed), allowing the components to come together and for the transformation to proceed.
What are the Benefits of Sulforaphane?
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Supports Cellular Detoxification
Sulforaphane has been shown to increase Nrf2 which regulates the expression of a variety of Phase II antioxidant and detoxification enzymes
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Heat Shock Response
Sulforaphane increases the Heat Shock Response which facilitates and maintains proper folding of proteins during times of cellular stress.
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NF-kB
Sulforaphane has been shown to decrease NF-kB, which regulates the expression of certain proteins involved in the inflammatory response.
What is Sulforaphane?
Since sulforaphane is associated with cruciferous vegetables, namely broccoli and broccoli sprouts, many people think they can get the benefits of sulforaphane just by eating their vegetables. Unfortunately, it isn’t that simple, as sulforaphane itself is not found in broccoli. Rather it is the essential ingredients, glucoraphanin and myrosinase, that are present. Unfortunately, there may not be enough of either compound in the plant to allow for adequate sulforaphane production. This can be due to seed quality, soil composition, the age of the plant, and many other factors.
Additionally, any myrosinase enzyme that is present in the plant can be destroyed during the cooking process. So while glucoraphanin and the myrosinase enzyme can be found in the vegetables you eat, the ones you buy from the market are not necessarily reliable sources of either compound.
