Broccoli sprouts

A 1997 discovery about high levels of glucoraphanin in broccoli sprouts was written about in a New York Times article,[1] and created a global shortage of broccoli seed that could not meet the sudden high demand.

Although there has been some basic research on how sulforaphane might exert beneficial effects in vivo, there is no high-quality evidence for its efficacy against human diseases.

[2][3] Broccoli sprouts also contain a particular glucosinolate compound, glucoraphanin, which is found in vacuoles within the cytoplasm of the plant cell.

[citation needed] It is difficult, if not impossible, for the consumer to identify which products contain both the essential precursor glucoraphanin as well as the active myrosinase enzyme.

A study published in Nutrition Journal quantifies the effectiveness of sprout safety programs.