Today, people are increasingly consuming food counting on its ingredients that are found in small quantities, which can have a positive impact on health. Such substances are called biologically active food components. The quality of these substances is not measured by the quantitative representation, but the level of skills that during their biological activity can counteract the effects of harmful substances in the human body. All biologically active components are different in chemical structure and their function in the body. Some of these ingredients include vitamins, minerals, carotenoids, phenolic compounds, flavonoids, phytosterols, isoflavones, enzymes, tannins, glycosides, alkaloids, and others. Glucosinolates belong to such substances, which have been extensively studied in the field of nutrition and medicine, and is considered to have anti-cancer properties and participate in the prevention of various diseases. Cruciferous vegetables are a source of dietary glucosinolates, especially a large group - sulfur glucosinolates. These compounds remain intact, unless they are in contact with the enzyme myrosinase, which occurs tissue injury by pests or chewing it. Myrosinase releases glucose and isothiocyanate extracts from vegetables. Isothiocyanates are compounds with the chemical group-N = C = S, which is formed by substituting sulfur for oxygen in the isocyanate group. Vegetables contain a variety of glucosinolates, each form a different isothiocyanate by hydrolysis. Isothiocyanates, such as sulforaphane, help prevent cancer by eliminating potential carcinogens from the body. Epidemiological studies have shown that exposure to isthiocyanates, consumption of green leafy vegetables, reduces cancer risk, and have both a protective role. However, although present in large quantities, they are very sensitive compounds, so cooking, cutting and microwaves reduces their bioavailability.