Glucoraphanin - a compound naturally occurring in broccoli (especially in its sprouts), which is a precursor of the biologically active sulforaphane. The conversion of glucoraphanin to sulforaphane takes place under the influence of the enzyme contained in broccoli tissues and it may also be carried out (although less effectively) by means of probiotic bacteria inhabiting large intestine of a human being. Supplementation with glucoraphanin demonstrates its effectiveness by the stimulation of sulforaphane production.
This compound belonging to the group of isothiocyanate demonstrates considerable anticancer properties. On the background of other supplements of this kind, it is distinguished by multidirectional activity. It has inhibiting influence on the development of cancer cells from the moment of their formation, through proliferation, to limiting the risk of metastases.
Moreover, sulforaphane is indicated as an effective way to fight with bacteria Helicobacter pylori, responsible for the creation of ulcers in the stomach and duodenum. Some sources suggest that the effectiveness of sulforaphane in this field is so important that it may be effective even in relation to antibiotic-resistant forms of Helicobacter pylori.
Sulforaphane also demonstrates antioxidant properties. It may reduce the amount of free radicals in the organism, decreasing oxidative stress. Moreover, it is attributed anti-inflammatory properties. It may also optimize lipid profile by increasing the concentration of lipoprotein HDL and decreasing the level of lipoprotein LDL.