sulforaphane

Sulforaphane is a naturally occurring isothiocyanate compound found in cruciferous vegetables such as broccoli, Brussels sprouts, and cabbage. It is produced when the enzyme myrosinase converts glucoraphanin (a glucosinolate precursor) into sulforaphane upon plant tissue damage (e.g., chewing or chopping)[3][1][6]. Sulforaphane exists as two stereoisomers; the R-enantiomer occurs naturally, while the S-enantiomer can be synthesized[3][1]. It acts primarily as an inducer of phase II detoxification enzymes via activation of the NRF2 signaling pathway and displays antioxidant, anticarcinogenic, antidiabetic, and antimicrobial properties in experimental models[8][6][7]. Despite promising preclinical data on cancer prevention and other health benefits, there is no conclusive clinical evidence supporting its efficacy for disease prevention or treatment as of 2025[3].

Other names

萝卜硫素sulphoraphanesulforafan1-isothiocyanato-4-methylsulfinylbutane4-methylsulfinylbutyl isothiocyanateSulforaphan