Everything about Sulforaphane totally explained
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Sulforaphane is an anti
cancer and
antimicrobial compound that can be obtained by eating
cruciferous vegetables such as
brussel sprouts,
broccoli,
cabbage,
cauliflower,
bok choy,
kale,
collards,
broccoli sprouts,
chinese broccoli,
broccoli raab,
kohlrabi,
mustard,
turnip,
radish,
rocket, and
watercress. The
enzyme myrosinase transforms
glucoraphanin (a
glucosinolate) into sulforaphane upon damage to the plant (such as from chewing). The young
sprouts of broccoli and cauliflower are particularly rich in glucoraphanin.
The anticancer activity of sulforaphane is thought to be related to the
induction of phase-II enzymes of
xenobiotic transformation (such as
quinone reductase and
glutathione S-transferase), and enhancing the transcription of tumor suppressor proteins.
Researchers at the Johns Hopkins University School of Medicine in Baltimore MD first identified sulforaphane in broccoli sprouts which, of the cruciferous vegetables, have the highest concentration of sulforaphane. Consumption of broccoli sprouts has shown to be effective at inhibiting
Helicobacter pylori growth with sulforaphane being at least one of the active agents.
Sulforaphane and
diindolylmethane (another compound from Brassica vegetables) have recently been shown to synergize together in the inhibition of cancer growth.
In terms of dosage, optimal levels have not yet been determined but some doctors recommend 200 - 400 mcg of sulforaphane daily from broccoli-sprout extracts. Despite that no side effects or drug interactions have been reported yet, people taking prescription drugs are still advised to consult a doctor before taking sulforaphane or broccoli-sprout extracts. Sulforaphane and dietary consumption of cruciferous vegetables are known to affect the action of drug-metabolizing enzymes.
Sulforaphane seems to protect skin against UV radiation damage, and thus potentially against cancer, when applied topically.
glucoraphanin |
→ |
(-)-(R)-sulforaphane |
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