Sulforaphane

Biosynthesis

It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing or chopping during food preparation), 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

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.

Research

Although substantial animal research on the possible anti-cancer effects of sulforaphane has been reported, there is no substantial clinical research to indicate consuming foods rich in sulforaphane provides any benefit against cancer.

References

References

1. (2025). "Isothiocyanates". Micronutrient Information Center, Linus Pauling Institute, [[Oregon State University]], Corvallis, OR.
2. (2007). "Cruciferous vegetables and human cancer risk: Epidemiologic evidence and mechanistic basis". Pharmacological Research.
3. (2019). "Isothiocyanate from Broccoli, Sulforaphane, and Its Properties". Journal of Medicinal Food.
4. (1999). "Thermal Degradation of Sulforaphane in Aqueous Solution". Journal of Agricultural and Food Chemistry.