Sulforaphane ức chế hoạt tính deacetylase histone trong BPH-1, LnCaP

Sulforaphane kháng LNCaP

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Sulforaphane

Names
IUPAC name 1-Isothiocyanato-4-methylsulfinylbutane
Identifiers
CAS Number	4478-93-7
3D model (JSmol)	Interactive image
ChEBI	CHEBI:47807
ChemSpider	5157
PubChem CID	5350
InChI[show]
SMILES[show]
Properties
Chemical formula	C6H11NOS2
Molar mass	177.29 g/mol
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

Sulforaphane (sulphoraphane in British English) is a compound within the isothiocyanate group of organosulfur compounds. It is obtained from cruciferous vegetables such as broccoli, Brussels sprouts, and cabbages. It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing), which allows the two compounds to mix and react. Young sprouts of broccoli and cauliflower are particularly rich in glucoraphanin.

glucoraphanin, glucosinolate precursor to sulforaphane

Contents

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• 1Occurrence and isolation
• 2Research
• 3See also
• 4References

Occurrence and isolation[edit]

Sulforaphane was identified in broccoli sprouts, which, of the cruciferous vegetables, have the highest concentration of sulforaphane.^[1] It is also found in Brussels sprout, cabbage, cauliflower, bok choy, kale, collards, Chinese broccoli, broccoli raab, kohlrabi, mustard, turnip, radish, arugula, and watercress.

Research[edit]

Although there is basic research on how sulforaphane may affect mechanisms in vivo,^[2][3] there is limited evidence to date for its effects on human diseases.^[4][5] While investigations support the effect of sulforaphane on Nrf2 activity, it has far less effect than synthetic triterpenoid analogues.^[6]