Glucoraphanin
| Glucoraphanin | |
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Potassium salt of glucoraphanin
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1-S-[(1E)-5-(methylsulfinyl)-N-(sulfonatooxy)pentanimidoyl]-1-thio-β-D-glucopyranose |
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Other names
Glucorafanin; 4-Methylsulfinylbutyl glucosinolate |
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| Identifiers | |
| CAS number | 21414-41-5 |
| PubChem | 656556 |
| ChemSpider | 570930 |
| Jmol-3D images | Image 1 |
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| Properties | |
| Molecular formula | C12H22NO10S3 |
| Molar mass | 436.5 g mol−1 |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) | |
| Infobox references | |
Glucoraphanin is a glucosinolate found in broccoli and cauliflower,[1] particularly in the young sprouts. When these foods are consumed, the enzyme myrosinase transforms glucoraphanin into sulforaphane which has potential health benefits.
[edit] References
- ^ 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.
[edit] External links
- Cheng, Maria (October 26, 2011). "UK scientists grow super broccoli". Associated Press. http://articles.boston.com/2011-10-26/lifestyle/30324726_1_broccoli-glucoraphanin-vegetables-and-cancer. Retrieved 10 November 2011.
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