The Benefits of Sulforaphane (SFN): Eat Broccoli and Cauliflower

Broccoli, Cauliflower and Genetic Cancer. ‘Need another reason to eat vegetables? A new study at Rutgers shows that certain vegetables – broccoli and cauliflower, in particular – have natural ingredients that may reduce the risk of developing hereditary cancers. A research team led by Rutgers’ Ah-Ng Tony Kong has revealed that these widely consumed cruciferous vegetables – so called because their four-petal flowers resemble crosses – are abundant in sulforaphane (SFN). This compound previously had been shown to inhibit some cancers in rodents induced by carcinogens, substances or agents external to the body.’

PDRhealth: Sulforaphane
. ‘Sulforaphane is the aglycone breakdown product of the glucosinolate glucoraphanin, also known as sulforaphane glucosinolate (SGS).’

Molecular Expressions: Phytochemical Gallery – Sulforaphane

Tags: Sulforaphane, Cancer, Genetic Cancer, Brocolli, Cauliflower


  1. In regards to the article on the power of cancer-fighting veggies, would this apply to only raw veggies? Would cooked broccoli carry the same power as raw? I like to at least steam my broccoli to inhibit the veggie from becoming a goitrigen.

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