Glucoraphanin
Glucoraphanin is a glucosinolate found in broccoli, cauliflower, and mustard.
Glucoraphanin is converted to sulforaphane by the enzyme myrosinase. In plants, sulforaphane deters insect predators and acts as a selective antibiotic. In humans, sulforaphane has been studied for its potential effects in neurodegenerative and cardiovascular diseases.
Due to the potential health benefits, a variety of broccoli has been bred to contain two to three times more glucoraphanin than standard broccoli.
Romanesco broccoli has been found to contain ten times more glucoraphanin than typical broccoli varieties. Frostara, Black Tuscany and red cabbage also contain much higher levels of glucoraphanin than broccoli.
