Sulforaphane (SFN) is naturally occurring in broccoli sprouts, which has the highest amount of sulforaphane.
Broccoli sprouts contain a particular glucosinolate compound, glucoraphanin, which is found in vacuoles within the cytoplasm of the plant cell.
The membrane of the plant cells also contain an enzyme, myrosinase, which is walled off from the vacuoles of glucoraphanin.
Only when the plant cell is ruptured by cutting/chewing,. do the two substances come into contact with each other.
In the moist environment of the cell, this leads to a chemical reaction wherein the myrosinase converts the glucoraphanin to an isothiocyanate, sulforaphane.
It is also found in cruciferous veggies, such as brussels spout, cabbage, cauliflower, bok choy, kale, collards, Chinese broccoli, broccoli raab, kohlrabi, mustard, turnip, radish, arugula, and watercress. Read more