Indole-3-carbinol and isothiocyanates are sulfur-containing chemicals found in cruciferous (cabbage family) vegetables. These compounds are formed from parent compounds when cruciferous vegetables are crushed or cooked. Both are antioxidants, and both are believed to stimulate natural detoxifying enzymes in the body. Emerging research shows good evidence for these compounds being at least partially responsible for the lowered risk of cancer associated with consumption of broccoli and other cruciferous vegetables.
Dietary sources of indole-3-carbinol and isothiocyanates include broccoli, cabbage, cauliflower, kale, and Brussels sprouts.