The parent family behind sulforaphane and mustard-oil actives — Brassica microgreens are dense in glucosinolates for standardized extraction.
Glucosinolates are sulfur-containing compounds characteristic of Brassica crops. When tissue is damaged, the enzyme myrosinase converts them into bioactive isothiocyanates (such as sulforaphane from glucoraphanin), studied for chemopreventive and antimicrobial activity.
Brassica microgreens carry a rich, cultivar- and light-tunable glucosinolate profile — a clean feedstock for standardized isothiocyanate ingredients.
| Broccoli, mustard, radish, kale microgreens | glucosinolate-rich; higher per gram than mature plants |
|---|---|
| Glucoraphanin (→ sulforaphane) | the flagship glucosinolate, concentrated in broccoli microgreens |
| Cultivar & light | profile and total content are tunable |
Standardized Brassica extracts (glucosinolate / isothiocyanate content).
Isothiocyanate precursors for chemoprevention research.
Mustard-oil actives and antioxidant ingredients.
Glucoraphanin is one glucosinolate; myrosinase converts it to the active isothiocyanate sulforaphane. Brassica microgreens are rich in the whole family.
Yes — cultivar, light and harvest are controlled to a target glucosinolate content.
Broccoli, mustard, radish and kale microgreens are the densest Brassica sources.
For B2B ingredient sourcing. Statements describe published research and third-party market estimates; they are not medical advice, and no health claim is made for any finished product. Market figures vary by source and are indicative.
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