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Sulforaphane (sometimes sulphoraphane in British English) is a compound 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.
Although there has been some basic research on how sulforaphane might exert beneficial effects in vivo, there is no high-quality evidence for its efficacy against human diseases. [ 2 ] [ 3 ] Broccoli sprouts also contain a particular glucosinolate compound, glucoraphanin , which is found in vacuoles within the cytoplasm of the plant cell.
Sulforaphane and other isothiocyanates have been studied for their potential biological effects. [3] The isothiocyanates formed from glucosinolates are under laboratory research to assess the expression and activation of enzymes that metabolize xenobiotics , such as carcinogens . [ 3 ]
Glucosinolate structure; side group R varies. Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish.The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged.
Glucoraphanin is the precursor to sulforaphane; Uses. Phenyl isothiocyanate, is used for amino acid sequencing in the Edman degradation. Coordination chemistry
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The following other wikis use this file: Usage on ar.wikipedia.org سلفورافان; Usage on azb.wikipedia.org سولفورافان; Usage on fa.wikipedia.org
The respective german wikipedia article clarified that sulforaphane are or are assumed to be rather good than bad. Both english wikipedia articles need to clarify that, as well. Consequences if the english articles are not fixed: People could believe that sulforaphane are highly poisonous and consequently kale must be cooked and is harming if ...