Sulforaphane

Sulforaphane (sometimes sulphoraphane in British English) is a phytochemical within the isothiocyanate group of organosulfur compounds.^[1] It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing or chopping during food preparation), which allows the two compounds to mix and react.

Sulforaphane

Names
Preferred IUPAC name 1-Isothiocyanato-4-(methanesulfinyl)butane
Identifiers
CAS Number	4478-93-7 Y
3D model (JSmol)	Interactive image
ChEBI	CHEBI:47807 N
ChEMBL	ChEMBL48802 N
ChemSpider	5157 N
PubChem CID	5350
UNII	41684WL1GL Y
CompTox Dashboard (EPA)	DTXSID8036732
InChI InChI=1S/C6H11NOS2/c1-10(8)5-3-2-4-7-6-9/h2-5H2,1H3 N Key: SUVMJBTUFCVSAD-UHFFFAOYSA-N N InChI=1/C6H11NOS2/c1-10(8)5-3-2-4-7-6-9/h2-5H2,1H3 Key: SUVMJBTUFCVSAD-UHFFFAOYAY
SMILES CS(=O)CCCCN=C=S
Properties
Chemical formula	C6H11NOS2
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). N verify (what is YN ?) Infobox references

Sulforaphane is present in cruciferous vegetables, such as broccoli, Brussels sprouts, and cabbage.^[1] Sulforaphane has two possible stereoisomers due to the presence of a stereogenic sulfur atom.^[2]

Occurrence and isolation

Glucoraphanin, the glucosinolate precursor to sulforaphane

Sulforaphane occurs in broccoli sprouts, which, among cruciferous vegetables, have the highest concentration of glucoraphanin, the precursor to sulforaphane.^[1][3] It is also found in cabbage, cauliflower, Brussels sprouts, bok choy, kale, collards, mustard greens, and watercress.^[1]

Research

Clinical evidence is limited and inconclusive regarding the effects of sulforaphane on cancer risk.^[1]

See also

• Raphanin