Abstract: Raphasatin, also known as sulforaphane, is primarily found in vegetables of the Brassicaceae family, specifically those of the Raphanus and Brassica genera. It is an isothiocyanate compound produced by the hydrolysis of glucosinolates under the action of endogenous myrosinase enzymes. Raphasatin was shown to have the strongest anticancer properties among vegetables, demonstrating a significant inhibitory effect on various forms of cancer such as breast cancer, liver cancer, and colon cancer. This paper reviews the stability of raphasatin and methods for its extraction and purification. It explains the mechanisms by which raphasatin protects cells under oxidative stress by inducing the expression of related antioxidant proteins and detoxifying enzymes, and how it alleviates or suppresses inflammation through involvement in NF-κB signaling pathway. Additionally, it explores its physiological functions in preventing and treating Helicobacter pylori infections, lung bacteria, mental disorders, and neurodegenerative diseases, etc. Furthermore, the paper summarizes the current status and prospects of raphasatin products in the fields of biomedicine, health supplements, and food, providing a reference for the scientific research and application of raphasatin.