Diindolylmethane DIM

The Diindolylmethane (DIM) Information Resource Center is a scientific information initiative developed by faculty members and research fellows at the University of California, Berkeley. Its mission is to provide consumers and biomedical investigators with an accurate summary of research on diindolylmethane, a compound formed naturally when glucobrassicin in Brassica vegetables—including broccoli, cabbage, Brussels sprouts, cauliflower, and kale—is broken down.

The Center’s resources cover DIM’s formation, molecular biology, clinical applications, research at Berkeley, and references. Its educational content explains the compound’s properties, solubility, and factors that can affect absorption, while offering consumer guidance about ingredients sometimes included in DIM supplements. The site describes DIM as being investigated for potential applications involving cancer, infectious diseases, and immune conditions; these are research topics, not established treatment claims.

The Center also reports the launch of a bioavailable DIM immune support formula using technology exclusively licensed from UC Berkeley. The formula is presented as a fundraiser for research into nature-based cancer therapeutics.