The Science · Phytochemical

Glucoraphanin

A glucosinolate found in broccoli, especially young sprouts. On its own it is stable and inactive; it becomes sulforaphane when the plant's myrosinase enzyme acts on it.

Food sources

Broccoli sprouts and microgreens, mature broccoli, other cruciferous vegetables (levels vary widely).

EMG crops connected to this

Broccoli

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Human research

Human interventionBioavailability

Preparations with the plant's own myrosinase delivered sulforaphane 3 to 4 times more effectively than glucoraphanin without the enzyme.

Population: Healthy volunteers
Measured: Sulforaphane conversion and excretion

Keep in mind: Very small volunteer group. Measured absorption, not a health outcome.

Fahey JW et al. · PLOS ONE, 2015 · View study

Keep in mind

Three-day-old broccoli sprouts measured 10 to 100 times more glucoraphanin than mature broccoli (Fahey, Zhang & Talalay, PNAS, 1997).

Preparation notes

Conversion to sulforaphane depends on active myrosinase, which heat can destroy.

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Sources: peer-reviewed research and NIH/USDA reference data, labeled by study type. EMG foods are not intended to diagnose, treat, cure or prevent any disease.