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| Names | |
|---|---|
| Preferred IUPAC name 1-Isothiocyanato-4-(methanesulfinyl)butane | |
| Identifiers | |
3D model (JSmol) | |
| ChEBI | |
| ChEMBL | |
| ChemSpider |
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| UNII | |
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| Properties | |
| C6H11NOS2 | |
| Molar mass | 177.29 g/mol |
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa). | |
Sulforaphane (sometimessulphoraphane inBritish English) is a compound within theisothiocyanate group oforganosulfur compounds.[1] It is produced when theenzymemyrosinase transformsglucoraphanin, aglucosinolate, 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 incruciferous vegetables, such asbroccoli,Brussels sprouts, andcabbage.[1]
Sulforaphane has two possiblestereoisomers due to the presence of a stereogenic sulfur atom.[2]
The R-sulforaphaneenantiomer occurs naturally, while the S-sulforaphane can be synthesized.[3]
 Glucoraphanin, the glucosinolate precursor to sulforaphane |
Sulforaphane occurs inbroccoli sprouts, which, among cruciferous vegetables, have the highest concentration ofglucoraphanin, the precursor to sulforaphane.[1][4] It is also found incabbage,cauliflower,Brussels sprouts,bok choy,kale,collards,mustard greens, andwatercress.[1]
Although there has been somebasic research on how sulforaphane might have effectsin vivo, there is noclinical evidence that consuming cruciferous vegetables and sulforaphane affects the risk of cancer or any other disease, as of 2025.[1][5]
