There is a great deal of epidemiological evidence (from large surveys of the health and eating habits of people from a broad cross-section of the population) that suggests diets rich in fruits and vegetables are associated with reduced risk of certain types of cancer. In particular, the cruciferous vegetables including broccoli, cabbage, cauliflower, kale and Brussels sprouts are often recommended for their health benefits. There are a number of explanations for the benefits these vegetables provide, including the fact that they are low in fat and calories and are a good source of vitamins, minerals and fiber. They also are known to contain a number of phytochemicals, some of which induce the activity of specific enzymes that help protect the body against xenobiotics (chemical compounds – such as drugs, pesticides, toxins or carcinogens – that are foreign to the human body).

Some phytochemicals can significantly accelerate the activity of the enzymes involved in xenobiotic metabolism, which in turn helps the body eliminate the xenobiotic. The evidence strongly suggests that enhancing the activity of these detoxification enzymes provides health benefits.

The group of phytochemicals in cruciferous vegetables are known as isothiocyanates, and particular one known for its health benefits is sulforaphane. Sulforaphane has been isolated from broccoli and appears to be the primary inducer of the xenobiotic metabolizing enzymes.

After the seed sprouts, there is no further synthesis of sulforaphane in the growing broccoli plant. Therefore as the plant grows, the amount of sulforaphane decreases. Broccoli sprouts have been found to contain 10-100 times higher levels of sulforaphane than mature broccoli. Broccoli still has great nutritional value, but broccoli sprouts may offer a benefit not found in the mature vegetable.

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