Glucoraphanin is a glucosinolate found in broccoli and cauliflower, in particular in the young sprouts. When these foods are consumed, the enzyme myrosinase transforms glucoraphanin into raphanin, which is an antibiotic, and into sulforaphane, which exhibits anti-cancer and antimicrobial properties in experimental models. Recent research also suggests that glucoraphanin may slow and prevent arthritis, and 'retune' mitochondrial metabolism. A variety of broccoli has been bred to reliably contain 2-3 times more glucoraphanin than standard broccoli. Consumption of large amounts of glucoraphanin may produce negative effects, due to increased creation of reactive oxygen species. Reactive oxygen species (ROS) are chemically reactive molecules containing oxygen. Examples include oxygen ions and peroxides.
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