Isothiocyanates are organic compounds that contain a functional group characterized by the presence of a sulfur atom, a carbon atom, and a nitrogen atom. They are commonly found in cruciferous vegetables such as broccoli, kale, and mustard greens. These compounds are known for their potential health benefits, including anti-cancer properties and antioxidant effects. Isothiocyanates are formed when the enzyme myrosinase breaks down glucosinolates, which are naturally occurring compounds in these vegetables. Research suggests that regular consumption of isothiocyanates may help reduce the risk of certain diseases, including some types of cancer, by promoting detoxification and inhibiting tumor growth.