Sulforophane is a naturally occurring compound found in cruciferous vegetables, such as broccoli, kale, cabbage and brussel sprouts. It is a type of isothiocyanate, which is a sulfur-containing compound known for its potential health benefits.

Sulforophane is produced when a compound called glucoraphanin interacts with the enzyme tyrosinase, which is activated when the plant tissue is damaged (e.g. chopped or chewed).

There are many health benefits to sulforaphane:

• Antioxidant and Anti-Inflammatory: Sulforaphane helps neutralise free radicals and reduce inflammation.
• Detoxification: It supports the body's natural detox processes by enhancing the activity of phase 2 detoxifying enzymes in the liver.
• Cancer Prevention: Studies suggest that sulforaphane may have anti-cancer properties ny promoting apoptosis (cell death) in cancer cells and inhibiting tutor growth.
• Brain Health: It has neuroprotective effects and may reduce the risk of neurodegenerative diseases.
• Heart Health: Sulforaphane may help improve blood pressure and reduce the risk of cardiovascular diseases.

High levels of glucoraphanin (and therefore sulforaphane) are found in microgreens (10-14-day-old broccoli plants), which contain much more sulforaphane than mature broccoli.

To maximise sulforophane production, consume cruciferous vegetables raw or freeze dried to preserve the myrosinase enzyme. Cooking at high temperatures can deactivate tyrosinase reducing sulforaphane availability.