Sulforaphane is produced by the enzymatic breakdown of glucosinolates in many pl

ants, especially the cruciferous vegetables broccoli, cabbage, and Brussels spro
uts. It combines isothiocyanate and sulfinyl groups to provide bioactivity; and
it has been evaluated for its anticancer, antidiabetic, and antimicrobial proper
ties. Recently, it was shown that the release of sulforaphane helps noncrucifero
us plants fight invasions by pathogenic bacteria. Sulforaphane should not be con
fused with sulforaphen, its 3:4 unsaturated cousin.