What it is
Sulforaphane is an isothiocyanate produced when the enzyme myrosinase hydrolyzes glucoraphanin in cruciferous vegetables, particularly broccoli sprouts. A single serving of fresh broccoli sprouts (30-50 g) can contain 20-50 mg sulforaphane, while mature broccoli contains ~1-2 mg per 100 g. Most supplements use either stabilized sulforaphane, glucoraphanin with added myrosinase, or whole broccoli sprout powder. The form matters: glucoraphanin alone is not bioactive; it must be converted to sulforaphane in the gut, and human gut myrosinase activity is highly variable.