sulforaphane is a type of Active Compound and its properties as follows :-
Dietry_product Qty/100gram Qty/day (Min-Max) T_half (Min-Max) Peak value (Min-Max)       Qty/gm_Ref        Qty/gm_Url            Qty/day_Ref        Qty/day_Url            T_half_Ref        T_half_Url         Peak value_Ref       Peak value_Url     
Broccoli 100 gm 90 (minute) Gopalan, C. Nutitive Value Of Indian Foods By C Gopalan, B V Rama Sastri And S C Balasubramanian. 1st ed. Hyderabad: National Institute of Nutrition, 1995. Print. Gasper, A. (2005). Glutathione S-transferase M1 polymorphism and metabolism of sulforaphane from standard and high-glucosinolate broccoli1. American Society for Clinical Nutrition. http://ajcn.nutrition.org/content/82/6/1283.full
Broccoli( Cooked) 100 gm 144 (minute) 360 (minute) Gopalan, C. Nutitive Value Of Indian Foods By C Gopalan, B V Rama Sastri And S C Balasubramanian. 1st ed. Hyderabad: National Institute of Nutrition, 1995. Print. Vermeulen, M., Klöpping-Ketelaars, I., van den Berg, R. and Vaes, W. (2008). Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli. J. Agric. Food Chem., 56(22), pp.10505-10509. http://www.ncbi.nlm.nih.gov/pubmed/18950181 Vermeulen, M., Klöpping-Ketelaars, I., van den Berg, R. and Vaes, W. (2008). Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli. J. Agric. Food Chem., 56(22), pp.10505-10509. http://www.ncbi.nlm.nih.gov/pubmed/18950181
Broccoli(raw) 100 gm 156 (minute) 96 (minute) Gopalan, C. Nutitive Value Of Indian Foods By C Gopalan, B V Rama Sastri And S C Balasubramanian. 1st ed. Hyderabad: National Institute of Nutrition, 1995. Print. Vermeulen, M., Klöpping-Ketelaars, I., van den Berg, R. and Vaes, W. (2008). Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli. J. Agric. Food Chem., 56(22), pp.10505-10509. http://www.ncbi.nlm.nih.gov/pubmed/18950181 Vermeulen, M., Klöpping-Ketelaars, I., van den Berg, R. and Vaes, W. (2008). Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli. J. Agric. Food Chem., 56(22), pp.10505-10509. http://www.ncbi.nlm.nih.gov/pubmed/18950181
sulforaphane is a type of Active Compound and its properties as follows :-
Enhencer Effect Reference Url
sulforaphane is a type of Active Compound and its properties as follows :-
Inhibitor Effect Ref Url
sulforaphane is a type of Active Compound and its properties as follows :-
Dietry_product Type Temperatute Ref_Temp Url_Temp

Pathway of Dietry Product


​   ► Medicine for sulforaphane as follows :-
'Not Found'

Dietry Substance Interactions


​   ► sulforaphane interact with medicines having some effect as follows :-
'Not Found'

ContraIndication Dietry Substance


​   ► sulforaphane Contraindicate with medicines as follows :-
'Not Found'