glucoraphanin

Glucoraphanin is a glucosinolate, a sulfur-containing compound found primarily in cruciferous vegetables such as broccoli and broccoli sprouts. It is the natural precursor to the bioactive isothiocyanate sulforaphane and is stored in plant tissues in conjunction with the enzyme myrosinase.

When plant tissue is damaged, as during chewing or chopping, myrosinase hydrolyzes glucoraphanin to sulforaphane, glucose, and other byproducts. Sulforaphane is studied for its potential health effects, including modulation of phase II detoxification enzymes and antioxidant responses via the Nrf2 pathway, as well as anti-inflammatory and antimicrobial properties. Some conversion of glucoraphanin to sulforaphane can also occur via gut microbiota, particularly when plant myrosinase is inactivated by cooking.

Common dietary sources include broccoli, especially young shoots called broccoli sprouts, which can contain relatively high levels of glucoraphanin. Processing and cooking influence its availability: heating can inactivate myrosinase and reduce sulforaphane formation, while raw or lightly cooked preparations tend to preserve activity. Combining cruciferous vegetables with foods containing active myrosinase, such as mustard seeds, can enhance sulforaphane production when eaten raw.

Current evidence suggests potential health benefits associated with glucoraphanin–derived sulforaphane, but results are not yet conclusive for disease prevention or treatment. Glucoraphanin is also available as dietary supplements, often marketed for supporting detoxification and antioxidant defenses. As with all supplements, claims should be considered in light of insufficient definitive clinical data, and consumers should consult healthcare professionals for personalized advice.