Sulforaphane is a phytonutrient that is formed from the breakdown product of a glucosinolate called glucoraphanin.

Primarily found in cruciferous vegetables (cabbage, broccoli, broccoli sprouts, brussels sprouts, cauliflower, bok choy, kale, collards, arugula, kohlrabi, mustard greens, turnips, radish and watercress), research shows that young broccoli sprouts and young cauliflower sprouts are especially rich in glucoraphanin.

This phytonutrient has the ability to induce phase II detoxification enzymes, such as glutathione S-transferase and quinone reductase which may help to protect against carcinogens and free radicals.

 Sulforaphane is highly concentrated in young spouts. In fact, research shows that three-day-old sprouts of certain broccoli and cauliflower varieties contain 10 to 100 times higher levels of glucoraphanin than do mature broccoli and cauliflower sprouts. To get the benefits of sulforaphane, buy broccoli sprouts and add to salads and sandwiches.

References

Fahey JW, Talalay P. Antioxidant functions of sulforaphane: a potent inducer of Phase II detoxification enzymes. Food Chem Toxicol. 1999; 37:973-979.Fahey JW, Zhang Y, Talalay P. Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. Proc Natl Acad Sci USA. 1997; 94:10367-10372. Faulkner K, Mithen R, Williamson G. Selective increase of the potential anticarcinogen 4-methylsulphinylbutyl glucosinolate in broccoli. Carcinogenesis. 1998; 19:605-609.Singletary K, MacDonald C. Inhibition of benzo[a]pyrene- and 1, 6-dinitropyrene-DNA adduct formation in human mammary epithelial cells by dibenzoylmethane and sulforaphane. Cancer Letters. 2000; 155:47-54.