Sulforaphane is an organosulfur compound that exhibits anticancer, antidiabetic, and antimicrobial properties in experimental models. It is obtained from cruciferous vegetables such as Broccoli, Brussels sprouts or cabbages. The enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing). Young sprouts of broccoli and Cauliflower are particularly rich in glucoraphanin.
Consumption of broccoli sprouts has shown to be potentially effective at inhibiting Helicobacter pylori growth, with sulforaphane being at least one of the active agents.
Sulforaphane and dietary consumption of cruciferous vegetables are known to affect the action of drug-metabolizing enzymes in vitro and in preliminary human studies. Although no side effects or direct drug interactions have been reported as of 2008, people taking prescription drugs are advised to consult a doctor before taking sulforaphane or broccoli-sprout extracts.
The possible anticancer activity of sulforaphane may be related to the induction of phase-II enzymes of xenobiotic transformation (such as quinone reductase and glutathione S-transferase), and enhancing the transcription of tumor suppressor proteins, possibly via inhibitory effects on histone deacetylase.
Sulforaphane and diindolylmethane (another compound from Brassica vegetables) inhibit cancer growth in vitro and in experimental animals. Sulforaphane downregulated the Wnt/beta-catenin self-renewal pathway in breast cancer stem cells.
When applied topically, sulforaphane may protect skin against UV radiation damage, and thus potentially against cancer. Sulforaphane may inhibit histone deacetylase (HDAC) activity.unreliable medical source.