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An isothiocyanate phytochemical present—after conversion from glucoraphanin by myroinase—in cruciferous vegetables (e.g., Brussels sprouts, broccoli, cabbage), which has anticarcinogenic, antimicrobial and antidiabetic activity in experimental systems. 
It stimulates the production of phase-2 enzymes that play a role in detoxifying carcinogens; in rats, sulphoraphane reduces the incidence of mammary tumours induced by dimethylbenzanthracene (DMBA).
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.


Sulforaphane glucosinolate, sulphoraphane Oncology An isothiocyanate phytochemical or 'nutriceutical' in cruciferous vegetables–eg, broccoli, which may prevent CA. See Cruciferous vegetables, Nutriceutical.
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.


, sulphoraphane (sŭl-fŏr′ă-fān″) [″ + Gr. phainein, to show],


A sulfur-containing compound found in vegetables of the mustard family (Cruciferae). Like other isothiocyanates, it has been shown to prevent cancer in animals.
Medical Dictionary, © 2009 Farlex and Partners
References in periodicals archive ?
The resulting broccoli could deliver a larger amount of glucoraphanin (active sulforaphane) in plasma and urine [57], although it has not been evaluated in specific organs levels.
Farnham, "Collard landraces are novel sources of glucoraphanin and other aliphatic glucosinolates," Plant Breeding, vol.
The effect of sulfur fertilizer on glucoraphanin levels in broccoli (B.
In the early 1990's, scientists identified glucoraphanin, the naturally occurring compound in broccoli which converts to the antioxidant sulforaphane by enzymes in broccoli (myrosinase) or gut microflora in the body.
In 1997 it was discovered that 3-4 day old broccoli sprouts were the holders of up to 20 times the concentration of glucoraphanin when compared to the adult plant.
Since "sulforaphane glucosinolate" describes only the quantity of "glucoraphanin," this nomenclature could erroneously lead both clinicians and consumers to believe that the material will deliver sulforaphane when consumed.
Not all foods contain the same amount of glucoraphanin. Broccoli is usually considered the best source.
Since 1997, Brassica has been working in collaboration with researchers at Johns Hopkins School of Medicine and other renowned institutions to develop products and ingredients that reliably deliver the health benefits of glucoraphanin and sulforaphane (its active form).
Brassica vegetables contain myrosinase, a thiohydrolase that releases sulforaphane from glucoraphanin. Since myrosinase is not heat-stable, blanching may destroy its activity, depleting frozen broccoli of its major health-promoting component--sulforaphane, which has exhibited antimicrobial and anti-cancer properties.
According to Apio, Benefort' helps to boost the body's antioxidant enzymes at least two times more than other broccoli, as it naturally contains two to three times the phytonutrient glucoraphanin, which is found in commercial broccoli.
The new broccoli was specially grown to contain two to three times the normal amount of glucoraphanin, a nutrient believed to help ward off heart disease.
Of particular interest is its glucoraphanin content.