Chemical Structure / July 19, 2018 / Jaelyn Herrera
Sulforaphane (sulphoraphane in British English) is a compound within the isothiocyanate group of organosulfur compounds. It is obtained from cruciferous vegetables such as broccoli, Brussels sprouts, and cabbages. It is produced when the enzymemyrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing), which allows the two compounds to mix and react. Young sprouts of broccoli and cauliflower are particularly rich in glucoraphanin.
Sodium dodecyl sulfate was used as a test compound for studying that whether Bacillus amyloliquefaciens KPS46 can induce priming, signaling, protein production as well as systemic protection in soybean (Glycine max L.) against several diseases.
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