Broccoli seeds are formed by flowering, pollination and seed formation after the flower bulb of broccoli is partially removed. When the seed pods of broccoli turn yellow and the seeds turn yellowish brown, it indicates that the seeds have become mature. Broccoli seeds contain  glucoraphanin, the precursor of sulforaphane. Glucoraphanin is converted to sulforaphane under the action of myrosinase or human intestinal enzymes. In 1982, the US National Institute of Dietetics and Cancer Research found that eating vegetables rich in glucosinolate can reduce the risk of cancer. Glucoraphanin exist in the seeds of Brassicaceae vegetables, especially broccoli seeds. In addition, 'broccoli seed extract' with glucoraphanin as the main component was received GRAS approval from the FDA in 2016.