Sulforaphane

About Sulforaphane

Sulforaphane is an isothiocyanate, a sulfur containing compound formed in cruciferous vegetables when the plant is cut, crushed or chewed. Intact plant cells store an inactive precursor, glucoraphanin, separately from the enzyme myrosinase, and damage brings them together and converts glucoraphanin to sulforaphane. Cooking can inactivate myrosinase, although gut bacteria can convert some glucoraphanin, and broccoli sprouts contain particularly high levels of the precursor. Sulforaphane was identified in 1992 by researchers at Johns Hopkins University led by Paul Talalay as a potent inducer of protective detoxification enzymes. It works largely by activating the Nrf2 pathway, which switches on genes involved in antioxidant defense and the processing of potentially harmful compounds. Laboratory and animal studies have explored roles in cancer prevention, inflammation and neurological conditions, and small human trials have examined areas such as airborne pollutant excretion and autism spectrum behaviors. Evidence for clinical benefit in humans remains limited.