Search results
Results from the WOW.Com Content Network
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.
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 ]
Glucoraphanin is the precursor to sulforaphane; Uses. Phenyl isothiocyanate, is used for amino acid sequencing in the Edman degradation. Coordination chemistry
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.
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 ...
What links here; Upload file; Special pages; Printable version; Page information; Get shortened URL; Download QR code
The following other wikis use this file: Usage on ar.wikipedia.org سلفورافان; Usage on azb.wikipedia.org سولفورافان; Usage on fa.wikipedia.org
Sulforaphane, phenethyl isothiocyanate, and benzyl isothiocyanate create milder and less pungent intensities and flavors as when found in broccoli, brussels sprouts, watercress, and cabbages. The sulfoxide unit in sulforaphane is structurally similar to a thiol, which yields onion or garlic-like odours.