Glucoraphanin (also known as sulforaphane glucosinolate or “sgs”) is a naturally occurring phytochemical found in cruciferous vegetables and in Glucoraphanin ES. Glucoraphanin, which is heat stable and water soluble, is metabolized in the body to the biologically active isothiocyanate sulforaphane (SFN). Scientists at Johns Hopkins University School of Medicine isolated sulforaphane in 1992 and identified glucoraphanin as its precursor. Since their discovery, over 500 scientific studies have been conducted on SFN and glucoraphanin, documenting their positive effects on antioxidant activity, detoxification, cellular metabolism, and cell-life regulation.[1-3] Glucoraphanin and SFN appear to be the “missing link” that correlates a diet rich in cruciferous vegetables (from the Brassicaceae family) with good health. Glucoraphanin from food is enzymatically converted to SFN via the action of the myrosinase enzyme during chewing and food preparation (cutting/slicing). Gastrointestinal microorganisms are able to produce SFN from glucoraphanin as well. Microorganism conversion is an important contribution to SFN production as the myrosinase enzyme is easily inactivated by heat.

Early research identified broccoli sprouts as a concentrated source of glucoraphanin. It is present in much higher concentrations in broccoli seeds and three-day–old broccoli sprouts than in the mature vegetable. One capsule of Glucoraphanin ES equates to
1.3 oz of broccoli sprouts or 27 oz of broccoli.

• Source of antioxidants for the maintenance of good health