Sulforaphane (SFN) is an isothiocyanate commonly found in cruciferous vegetables. It is formed via the enzymatic hydrolysis of glucoraphanin by myrosinase. SFN exerts various biological effects, including anti-cancer, anti-oxidation, anti-obesity, and anti-inflammatory effects, and is widely used in functional foods and clinical medicine. However, the structure of SFN is unstable and easily degradable, and its production is easily affected by temperature, pH, and enzyme activity, which limit its application. Hence, several studies are investigating its physicochemical properties, stability, and biological activity to identify methods to increase its content. This article provides a comprehensive review of the plant sources, extraction and analysis techniques, in vitro and in vivo biological activities, and bioavailability of SFN. This article highlights the importance and provides a reference for the research and application of SFN in the future.

萝卜硫素（SFN）是一种常见于十字花科蔬菜中的异硫氰酸盐。它是通过黑芥子酶酶解萝卜硫苷而形成的。SFN具有抗癌、抗氧化、抗肥胖、抗炎等多种生物学作用，广泛应用于功能食品和临床医学中。但SFN的结构不稳定、易降解，且其生产易受温度、pH和酶活性的影响，限制了其应用。因此，一些研究正在研究其理化性质、稳定性和生物活性，以确定增加其含量的方法。本文对SFN的植物来源、提取和分析技术、体外和体内生物活性以及生物利用度进行了全面的综述。本文强调了SFN的重要性，并为今后SFN的研究和应用提供参考。