<unk>  (sometimes 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 enzyme myrosinase transforms glucoraphanin, a glucosinolate, into<unk>  upon damage to the plant (such as from chewing or boiling during food preparation), which allows the two compounds to mix and react. Young sprouts of broccoli and cauliflower are particularly rich in glucoraphanin. Image:Glucoraphanin.pngGlucoraphanin, the glucosinolate precursor to<unk>
Sulforaphane
Zinc oxide
Palifermin
Ioxaglic acid
Ginkgo biloba
Zinc sulfate 
Gadobenic acid
Cimetidine