Sulforaphane is produced by the enzymatic breakdown of glucosinolates in many plants, especially the cruciferous vegetables broccoli, cabbage, and Brussels sprouts. It combines isothiocyanate and sulfinyl groups to provide bioactivity; and it has been evaluated for its anticancer, antidiabetic, and antimicrobial properties. Recently, it was shown that the release of sulforaphane helps noncruciferous plants fight invasions by pathogenic bacteria. Sulforaphane should not be confused with sulforaphen, its 3:4 unsaturated cousin.
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