Sulforaphane
Sulforaphane is a phytochemical within the isothiocyanate group of organosulfur compounds. Although sulforaphane research on cancer has been ongoing for many years, there is no good clinical evidence to indicate consuming sulforaphane-rich vegetables or dietary supplements provides any effect.
Biosynthesis
It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant, which allows the two compounds to mix and react.Sulforaphane is present in cruciferous vegetables, such as broccoli, Brussels sprouts, and cabbage. Sulforaphane has two possible stereoisomers due to the presence of a stereogenic sulfur atom.
Occurrence and isolation
[Image:Glucoraphanin.png|thumb|left|Glucoraphanin, the glucosinolate precursor to sulforaphane]Sulforaphane occurs in broccoli sprouts, which, among cruciferous vegetables, have the highest concentration of glucoraphanin, the precursor to sulforaphane. It is also found in cabbage, cauliflower, Brussels sprouts, bok choy, kale, collards, mustard greens, and watercress.
Under conditions where broccoli is cooked, sulforaphane converts to the thiourea as well as some 1,2,4-trithiolane.