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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.
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
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.
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.
As with broccoli and other cruciferous vegetables, kale contains glucosinolate compounds, such as glucoraphanin, which contributes to the formation of sulforaphane, [19] a compound under preliminary research for its potential to affect human health beneficially. [20]
Usage on vi.wikipedia.org Sulforaphane; Metadata. This file contains additional information, probably added from the digital camera or scanner used to create or ...
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.