Potassium salt of glucoraphanin
|Jmol-3D images||Image 1|
|Molar mass||436.50 g mol−1|
|Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)|
Glucoraphanin is a glucosinolate found in broccoli[dead link] and cauliflower, in particular in the young sprouts. When these foods are consumed, the enzyme myrosinase transforms glucoraphanin into raphanin, which is an antibiotic, and into sulforaphane, which exhibits anti-cancer and antimicrobial properties in experimental models. Recent research also suggests that glucoraphanin may slow and prevent arthritis, and 'retune' mitochondrial metabolism. A variety of broccoli has been bred to reliably contain 2-3 times more glucoraphanin than standard broccoli. Consumption of large amounts of glucoraphanin may produce negative effects, due to increased creation of reactive oxygen species.
- Jeffery, E. H.; Brown, A. F.; Kurilich, A. C.; Keck, A. S.; Matusheski, N.; Klein, B. P.; Juvik, J. A. (2003). "Variation in content of bioactive components in broccoli". Journal of Food Composition and Analysis 16 (3): 323–330. doi:10.1016/S0889-1575(03)00045-0.
- Roberts, Michelle. "Broccoli slows arthritis, researchers think". Retrieved 28 August 2013.
- Cheng, Maria (October 26, 2011). "UK scientists grow super broccoli". Associated Press. Retrieved 10 November 2011.
- Perocco P, Bronzetti G, Canistro D, Valgimigli L, Sapone A, Affatato A, Pedulli GF, Pozzetti L, Broccoli M, Iori R, Barillari J, Sblendorio V, Legator MS, Paolini M, Abdel-Rahman SZ. (2006). "Glucoraphanin, the bioprecursor of the widely extolled chemopreventive agent sulforaphane found in broccoli, induces phase-I xenobiotic metabolizing enzymes and increases free radical generation in rat liver.". Mutation Research 595 (1-2): 125–136. doi:10.1016/j.mrfmmm.2005.11.007.