It can be found in some cruciferous vegetables, particularly broccoli, and its concentrations are the highest in sprouts. Its high levels persist for only a few days after sprouting, and after that time they decrease considerably. Sulforaphane does not like high temperatures — unfortunately, cooking causes it to degrade and lose its activity. This compound has many properties vital for the human body, protecting it against an excess of free radicals and strongly intensifying antioxidative mechanisms. Findings from laboratory studies suggest that sulforaphane affects the activity of sirtuins (longevity proteins).  The Longevity dietary supplement contains broccoli (Brassica oleracea L. var. italica Plenck) extract standardized to 0.4% of sulforaphane DER 20:1.