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Glucoraphanin is a glucosinolate found in broccoli, [1] [2] mustard and other cruciferous vegetables. [3] [4] Glucoraphanin is converted to sulforaphane by the enzyme myrosinase. [5] In plants, sulforaphane deters insect predators and acts as a selective antibiotic. [6]
Broccoli sprout powders and capsules are also available. However, many of these products are produced from myrosinase-inactive sprout or seed extracts. [citation needed] It is difficult, if not impossible, for the consumer to identify which products contain both the essential precursor glucoraphanin as well as the active myrosinase enzyme. With ...
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.
One cup of raw broccoli, for instance, contains magnesium, potassium, selenium, folate, vitamin A, vitamin C, vitamin K, nearly 2 grams of protein and close to 2 grams of dietary fiber, per the U ...
Sinigrin (the precursor to allyl isothiocyanate) broccoli family, brussels sprouts, black mustard. Glucotropaeolin (the precursor to benzyl isothiocyanate) Gluconasturtiin (the precursor to phenethyl isothiocyanate) Glucoraphanin (the precursor to sulforaphane) brassicas: broccoli, cauliflower, brussels sprouts, cabbages.
The plants contain the enzyme myrosinase, which, in the presence of water, cleaves off the glucose group from a glucosinolate. [11] The remaining molecule then quickly converts to an isothiocyanate , a nitrile , or a thiocyanate ; these are the active substances that serve as defense for the plant.
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Broccoli is one of the most nutrient-dense vegetables you can find, which is why both of our dietitians swear by this green veggie as a food for helping to manage weight around your abdomen. "This ...
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