Sulforaphane is a phytocompound commonly found in cruciferous vegetables such as broccoli, brussels sprouts, and cabbage. It is characterized by antioxidant, anti-inflammatory, and anti-apoptotic properties. Sulforaphane is produced when the enzyme myrosinase transforms glucoraphanin into sulforaphane upon damage to the plant, which allows the two compounds to mix and react. Numerous studies have demonstrated that sulforaphane provides many strong health benefits.