Glucoraphanin is a glucosinolate found in broccoli and cauliflower, in particular in the young sprouts. When these foods are consumed, the enzyme myrosinase transforms glucoraphanin into raphanin, which is an antibiotic, and into sulforaphane, which exhibits anti-cancer and antimicrobial properties in experimental models. Preliminary research also suggests that glucoraphanin may slow and prevent arthritis, and 'retune' mitochondrial metabolism. A variety of broccoli has been bred to reliably contain 2-3 times more glucoraphanin than standard broccoli. Consumption of large amounts of glucoraphanin may produce negative effects due to increased creation of reactive oxygen species. However, this is based on studies on rats fed pure glucoraphanin at a dose equivalent to a human consuming approximately 250 portions of broccoli per day. Other studies have shown glucoraphanin to be safe, even at doses far higher than would be obtained through eating broccoli.

CAS：21414-41-5
中文别名：萝卜硫素;硫代葡萄糖苷;萝卜苷;
英文别名：4-Methylsulphinylbutyl glucosinolate;4-Methylsulfinylbutyl glucosinolate;1-S-[(1E)-5-(methylsulfinyl)-N-(sulfonatooxy)pentanimidoyl]-1-thio-β-D-glucopyranose;4-(methylsulfinyl)butyl-glucosinolate;
分子式：C12H23NO10S3
分子量：437.507
精确质量：437.048
Psa：236.07
Logp：0.1477

MDL号：MFCD08460269

储存条件：2-8℃

海关编码：2932999099