Glucosinolates are sulfur-containing compounds primarily found in cruciferous vegetables, such as cabbage, broccoli, brussels sprouts and cauliflower. They are broken down during chewing and digestion into biologically active isothiocyanates, such as sulforaphane, which are then absorbed through the intestine 1.


  1. Lund E. Non-nutritive bioactive constituents of plants: dietary sources and health benefits of glucosinolates. Int J Vitam.Nutr Res 2003;73:135-43.