What is Sulforaphane ?
Sulforaphane is a natural organosulfur compound with numerous biological properties supported by scientific studies.
It is found in cruciferous vegetables such as broccoli, cauliflower, and Brussels sprouts, in an inactive precursor form called glucoraphanin. This precursor belongs to a large family of molecules known as glucosinolates, of which more than 120 types have been identified. Thus, cruciferous vegetables do not directly contain sulforaphane but its precursor, which must undergo a transformation to become active.
This conversion depends on the action of a key enzyme, myrosinase, which hydrolyzes glucoraphanin to produce sulforaphane. However, myrosinase is highly sensitive to heat, and even gentle cooking leads to its degradation, thereby limiting the formation of sulforaphane from its precursor. This is where sulforaphane supplementation becomes highly relevant: it provides the body with a bioactive, unaltered, and directly absorbable form.
The transformation of glucoraphanin into sulforaphane can also occur naturally within the body. During chewing, the mechanical action brings glucoraphanin and myrosinase into contact, as they are contained in separate cellular compartments in cruciferous vegetables. Additionally, during digestion, intestinal flora can produce small amounts of myrosinase, enabling further conversion.