Glucoraphanin Potassium Salt

Glucoraphanin (CAS 21414-41-5) is in a group of sulfur-containing glycosides called glucosinolates. Glucosinolates are mainly present in cruciferous or brassica vegetables, such as broccoli, cabbage, cauliflower, rapeseed, and mustard. The sulfur group results in the pungent smell. Research indicates the beneficial effects of glucosinolates. These effects include regulatory functions in inflammation, stress response, phase I metabolism, antioxidant activities, and antimicrobial properties.

Glucoraphanin is a glucosinolate that is isolated from cruciferous vegetables, including broccoli (Brassica oleracea) and cauliflower. Whereas glucosinolates are not active anticarcinogens, they are converted by the plant enzyme myrosinase and by the flora of the gastrointestinal tract into isothiocyanates. Isothiocyantes are extremely effective blockers of carcinogenesis. Sulforaphane is a reactive isothiocyanate that potently inhibits neoplastic cellular processes and prevents a number of disease states.

Glucosinolates are sold as their potassium salt form.

Follow this link for our entire collection of glucosinolate reference standards.