Sulforaphane
Chemical compound / From Wikipedia, the free encyclopedia
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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.
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Preferred IUPAC name
1-Isothiocyanato-4-(methanesulfinyl)butane | |
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Properties | |
C6H11NOS2 | |
Molar mass | 177.29 g/mol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Sulforaphane is present in cruciferous vegetables, such as broccoli, Brussels sprouts, and cabbage.[1]
Sulforaphane has two possible stereoisomers due to the presence of a stereogenic sulfur atom.[2]
The R-sulforaphane enantiomer occurs naturally, while the S-sulforaphane can be synthesized.[3]
Glucoraphanin, the glucosinolate precursor to sulforaphane |