sulforaphane

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Related to Glucoraphanin: Sulforaphane

sul·fo·raph·ane

 (sŭl′fō-răf′ăn′, -rā′făn′)
n.
A sulfureous phytochemical compound, C6H11NOS2, occurring in cruciferous vegetables and acting as an anticancer agent, antimicrobial, and antioxidant.

[sulfo- + -raphane (blend of New Latin Raphanus, genus name, from Latin, radish, from Greek rhaphanos -ane).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
Translations
sulforaphane
References in periodicals archive ?
Purple and other varieties of cauliflower contain the compounds gluconasturtiin, glucoraphanin, and glucobrassicin, which stimulate Phase II enzymes.
High nitrogen during growth reduced glucoraphanin and flavonol content in broccoli (Brassica oleracea var.
Sulforaphane, derived from glucoraphanin, was a major glucosinolate and a dietary component in broccoli and broccoli sprouts.
Among isothiocyanates, sulforaphane, produced from the glucosinolate glucoraphanin, has been largely studied as chemopreventive agent in different tumors in vivo, and it is the unique organosulfur compound that has been tested in a clinical trial as antitumorigenic agent [28] (Table 2).
Glucoiberin, progoitrin, glucoraphanin, sinigrin, gluconapin, and glucoerucin were detected as aliphatic glucosinolates as well as an aromatic glucosinolate gluconasturtiin.
Glucoraphanin and 4-hyroxyglucobrassicin contents in seeds of 59 cultivars of broccoli, raab, kohlrabi, radish, cauliflower, brussels sprouts, kale and cabbage.
Balch, Glucoraphanin and 4-Hydroxyglucobrassicin Contents in Seeds of 59 Cultivars of Broccoli, Raab, Kohlrabi, Radish, Cauliflower, Brussels Sprouts, Kale, and Cabbage, J.
Each serving of the Brocco-Yummies contains 250 mg of glucoraphanin, a naturally occurring phytonutrient that converts to sulforaphane in the body.
The one of most pharmacological interest is glucoraphanin, a precursor of sulforaphane, which is produced when myrosinase-an enzyme in the glycoside hydrolase family-transforms glucoraphanin into sulforaphane.
Instead, plants of Brassica genus contain a biologically inactive precursor compound, glucoraphanin (GRN), which is contained within a plant cell vacuole together with an enzyme, myrosinase (MYR), which is separately compartmentalized [39].
Instead sulforaphane's precursor, glucoraphanin, is present along with an enzyme called myrosinase.
It contains glucoraphanin, a phytochemical naturally found in broccoli.