This review from 2019 examines both the in vitro and in vivo methods/models and clinical studies for the use of sulfurophane in health.
References:
Vanduchova A, Anzenbacher P, Anzenbacherova E. Isothiocyanate from Broccoli, Sulforaphane, and Its Properties. J Med Food. 2019 Feb;22(2):121-126. doi: 10.1089/jmf.2018.0024. Epub 2018 Oct 27. PMID: 30372361. https://pubmed.ncbi.nlm.nih.gov/30372361/
