Glucoraphanin

Glucoraphanin is a natural glycoinsolate found in cruciferous vegetables, including broccoli.¹ It is converted to the isothiocyanate sulforaphane by the enzyme myrosinase.¹ Sulforaphane has powerful antioxidant, anti-inflammatory, and anti-carcinogenic effects.^1,2 It acts by activating nuclear factor erythroid 2-related factor 2 (Nrf2), which induces the expression of phase II detoxification enzymes.^3,4

1.James, D., Devaraj, S., Bellur, P., et al.Novel concepts of broccoli sulforaphanes and disease: Induction of phase II antioxidant and detoxification enzymes by enhanced-glucoraphanin broccoliNutr. Rev.70(11)654-665(2012) 2.Liang, H., and Yuan, Q.Natural sulforaphane as a functional chemopreventive agent: Including a review of isolation, purification and analysis methodsCrit. Rev. Biotechnol.32(3)218-234(2012) 3.La Marca, M., Beffy, P., Della Croce, C., et al.Structural influence of isothiocyanates on expression of cytochrome P450, phase II enzymes, and activation of Nrf2 in primary rat hepatocytesFood Chem. Toxicol.50(8)2822-2830(2012) 4.Dinkova-Kostova, A.T., Holtzclaw, W.D., Cole, R.N., et al.Direct evidence that sulfhydryl groups of Keap1 are the sensors regulating induction of phase 2 enzymes that protect against carcinogens and oxidantsProc. Natl. Acad. Sci. USA99(18)11908-11913(2012)