Xiaowen Sun¹, Caihui Guo² and Yi Zhu³*

¹Master of the College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
²Doctor of the College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
³Professor of the College of Food Science and Nutritional Engineering, China Agricultural University, Whose Research Interests are Nutrition and Food Safety, Beijing, China

*Corresponding Author: Yi Zhu, Professor of the College of Food Science and Nutritional Engineering, China Agricultural University, Whose Research Interests are Nutrition and Food Safety, Beijing, China.

Received: February 28, 2025; Published: March 22, 2025

Abstract

Sulforaphane is a sulfur-containing compound, also known as isothiocyanate, which widely exists in cruciferous plants. In addition to its potent antioxidant and anti-cancer properties, sulforaphane has been found in some studies to have a beneficial impact on cognitive function and to partially alleviate cognitive impairment. Therefore, this paper summarized the effects of sulforaphane on cognitive brain function in many contexts. Using a systematic review and meta-analysis. A total of 18 articles were included, Research objects included people and animals. The results showed that the improvement rate of sulforaphane intake on cognitive impairment was statistically significant in human (RR = 3.54, 95% CI = {0.57 - 6.50}, P = 0.02) and mouse experiments (RR = 5.43, 95% CI = {2.70 - 8.16}, P = 0.001). Thus, Sulforaphane can improve cognitive impairment.

Keywords: Sulforaphane; Cognitive Impairment; Improvement; Neurodegenerative Disease

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Citation

Citation: Yi Zhu., et al. “Sulforaphane Improves Cognitive Dysfunction in the Brain: A Systematic Review and Meta-Analysis".Acta Scientific Medical Sciences 9.4 (2025): 153-163.

Copyright

Copyright: © 2025 Yi Zhu., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.