Isothiocyanates are natural compounds found in various cruciferous vegetables, such as broccoli, kale, and mustard greens. They are formed when the enzyme myrosinase breaks down glucosinolates, which are sulfur-containing compounds present in these plants. Isothiocyanates are known for their potential health benefits, including anti-cancer properties and anti-inflammatory effects. These compounds are responsible for the distinct peppery flavor of certain vegetables and are also studied for their role in detoxification processes in the body. Research suggests that isothiocyanates may help protect cells from damage and support overall health when included in a balanced diet.