|Molar mass||177.29 g/mol|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|what is: / ?)(|
Sulforaphane is a molecule within the isothiocyanate group of organosulfur compounds. It is obtained from cruciferous vegetables such as broccoli, Brussels sprouts or 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.
glucoraphanin, glucosinolate precursor to sulforaphane
Occurrence and isolation
Sulforaphane was identified in broccoli sprouts, which, of the cruciferous vegetables, have the highest concentration of sulforaphane. It is also found in Brussels sprouts, cabbage, cauliflower, bok choy, kale, collards, Chinese broccoli, broccoli raab, kohlrabi, mustard, turnip, radish, arugula, and watercress.
Basic research on sulforaphane includes its potential effect on mechanisms of neurodegenerative disorders and cancer; however, results to date are contradictory. Sulforaphane is under study for a potential neuroprotective effect on recovery from spinal cord injury and as a possible factor in Helicobacter pylori-associated gastric diseases.
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- Koushki D, Latifi S, Javidan AN, Matin M (June 2014). "Efficacy of some non-conventional herbal medications (sulforaphane, tanshinone IIA, and tetramethylpyrazine) in inducing neuroprotection in comparison with interleukin-10 after spinal cord injury: A meta-analysis". J Spinal Cord Med (Meta-analysis) 38: 13–22. doi:10.1179/2045772314Y.0000000215. PMID 24969510.
- Moon JK, Kim JR, Ahn YJ, Shibamoto T (2010). "Analysis and anti-Helicobacter activity of sulforaphane and related compounds present in broccoli ( Brassica oleracea L.) sprouts". J. Agric. Food Chem. 58 (11): 6672–7. doi:10.1021/jf1003573. PMID 20459098.
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