Glucoraphanin is a glucosinolate found in broccoli,[1][2] mustard and other cruciferous vegetables.

[5] In plants, sulforaphane deters insect predators and acts as a selective antibiotic.

[3] The isothiocyanates formed from glucosinolates are under laboratory research to assess the expression and activation of enzymes that metabolize xenobiotics, such as carcinogens.

[3] Observational studies have been conducted to determine if consumption of cruciferous vegetables affects cancer risk in humans, but there is insufficient clinical evidence to indicate that consuming glucoraphanin and other isothiocyanates in cruciferous vegetables is beneficial, according to a 2017 review.

[10] Frostara, Black Tuscany, and red cabbage also contain higher levels of glucoraphanin than broccoli.