Function
Sulforaphane (sulphoraphane in British English) is a compound within the isothiocyanate group of organosulfur compounds. It is obtained from cruciferous vegetables such as broccoli, Brussels sprouts, and cabbages. It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing), which allows the two compounds to mix and react. Young sprouts of broccoli and cauliflower are particularly rich in glucoraphanin.
Sulforaphane is most protective against cancers of the mouth, esophagus, and stomach, according to a review of hundreds of clinical studies conducted for the World Cancer Research Fund and the American Institute for Cancer Research. It works by increasing the death of cancer cells.
Specification