Major isothiocyanate fan here. They seem to all trigger something called NRF2 , which is a nuclear transcription factor that triggers a number of anti-oxidative and otherwise protective cellular processes. Originally spotted in broccoli (sulforaphane) by Dr Jed Fahey at Hopkins. There've been studies showing it helps removal of air pollutants (e.g. benzine) and can help with schizophrenia and autism (studies done in China and the US).

There are a number of brassica (what used to be called cruciform - which I'd guess is about their four-petal flowers). Many produce isothiocyanates - but not all (e.g., none from cauliflower).

I've been growing broccoli sprouts for sulforaphane - loads more in sprouts than market-stage.

And to come back to mustard, myrosinase, the enzyme that produces isothiocyanates, breaks down when heated - but you can add it back by putting prepared mustard on your broccoli. I started doing it for the NRF2, continued because I like mustard - and this is a good excuse :-) Try it, you might like it, too.

BTW, google 'NRF2 'to get loads more info than I can put in a response.