Everyone knows that eating vegetables has profound health benefits. But, like all foods, not all vegetables are created the same. A few vegetables appear to be downright “miracle” foods!
One such group of veggies are those of the Brassica family; commonly known as cruciferous. These include broccoli, brussel sprouts, cabbage, cauliflower, kale, radish, rutabaga, turnip and even arugula.
Sulforaphane is a phytochemical abundant in cruciferous vegetables, and it’s been getting a ton of attention from researchers. But it all starts with glucoraphanin.
Sulforaphane is produced when the enzyme myrosinase converts glucoraphanin, a glucosinolate (natural compound found in some plants), through a chemical reaction induced by damage to the plant, such as cutting or chewing. As such, glucoraphanin is known as the precursor to sulforaphane.
It just so happens that cruciferous vegetables contain a remarkable amount of glucoraphanin. Which makes them powerhouses of nature. Let me tell you why.
There is a growing body of research into the wide array of applications for sulforaphane across the gamut of diseases and health issues. In fact, hundreds of studies have been carried out across the globe (see our database of over 200 diseaseas researched that may benefit from sulforaphane consumption), since the first scientist, esteemed John Hopkins researcher Paul Talalay, realized this chemical’s potential in 1992. 
1. Anti-Cancer Benefits
2. Depression Relief
3. Pain Relief
6. Protection From and Elimination of Toxins
7. Type II Diabetes and Insulin Resistance (IR) Support