Sulforaphane
Sulforaphane is a biochemical, present in many cruciferous vegetables in the mustard family, that has been shown to have numerous healthful benefits. It has been shown to reduce cardio-vascular disease [1], cancers and ulcers. [2] Broccoli sprouts are the richest natural source of sulforaphane glucosinate (actually a precursor glucoraphanin form), which can also be found in broccoli, cauliflower, cabbage, kale and radishes. Sulforaphane has been shown to reduce the formation of DNA adducts caused by ingestion of cancinogens such as benzo(a)pyrene, a known cancer-causing agent.
Sulforaphane is a bactericidal agent against Helicobacter pylori, infections of which are associated with both ulcers and cancers of the gastric system. The protective effects of sulforaphane towards both stomach cancers and cardiovascular disease appear to be associated with the nrf2 gene, because animal knockout species lacking this gene fail to benefit from the administration of sulforaphane.[2]
Chemistry
The IUPAC name for sulforaphane is 1-isothiocyanato-4(R)-methylsulfinylbutane.
References
- ↑ (2007) "Sulforaphane in the protection of cardiomyocytes from oxidative stress". Journal of Molecular and Cellular Cardiology 42: S188. DOI:10.1016/j.yjmcc.2007.03.575. Research Blogging.
- ↑ 2.0 2.1 (2009) "Dietary Sulforaphane-Rich Broccoli Sprouts Reduce Colonization and Attenuate Gastritis in Helicobacter pylori–Infected Mice and Humans". Cancer Prevention Research 2: 353-360. DOI:10.1158/1940-6207.CAPR-08-0192. Research Blogging.