glucoraphanin, glucosinolate precursor to sulforaphane
Sulforaphane, discovered by accident in 1995 by a group of scientists researching the anticancer compounds in broccoli, is a phytochemical compound that can be obtained by eating cruciferous vegetables such as arugula, watercress, Brussels sprouts, broccoli, broccoli sprouts, cabbage, cauliflower, bok choy, kale, collards, kohlrabi, mustard, turnip, radish and rutabaga. Sulforaphane is particularly abundant in watercress and broccoli sprouts.
Sulforaphane, a natural product present in cruciferous vegetables like broccoli, reduces childhood leukemia progressionK. Suppipat, C. Shik Park, Y. Shen, X. Zhu, H. D. Lacorazza,
Sulforaphane Induces Cell Cycle Arrest and Apoptosis in Acute Lymphoblastic Leukemia Cells,
PLOS ONE 2012.
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Sulforaphane was identified in broccoli sprouts, which, of the cruciferous vegetables, have the highest concentration of sulforaphane. It is also found in Brussels sprouts, cabbage,cauliflower, bok choy, kale, collards, Chinese broccoli, broccoli raab, kohlrabi, mustard,turnip, radish, arugula, and watercress
The optimal level of intake is not known, but some doctors recommend 200 to 400 mcg of sulforaphane daily from broccoli-sprout extracts.