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Sulforaphane
Chemical compound From Wikipedia, the free encyclopedia
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Sulforaphane (sometimes sulphoraphane in British English) is a phytochemical within the isothiocyanate group of organosulfur compounds.[1] Epidemiologic evidence and mechanistic basis |journal=Pharmacological Research |date=2007 |volume=55 |issue=3 |pages=224–236 |doi=10.1016/j.phrs.2007.01.009 |pmid=17317210 |pmc=2737735 | vauthors = Higdon J, Delage B, Williams D, Dashwood R }}</ref>
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Biosynthesis
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 is present in cruciferous vegetables, such as broccoli, Brussels sprouts, and cabbage.Sulforaphane has two possible stereoisomers due to the presence of a stereogenic sulfur atom.[2]
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Occurrence and isolation

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.
Under conditions where broccoli is cooked, sulforaphane converts to the thiourea ((CH3SO(CH2)4NH)2CS) as well as some 1,2,4-trithiolane.[4]
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