Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. These natural chemicals most likely contribute to plant defence against pests and diseases, and impart a characteristic bitter flavor property to cruciferous vegetables.[1]
^Ishida M, Hara M, Fukino N, Kakizaki T, Morimitsu Y (May 2014). "Glucosinolate metabolism, functionality and breeding for the improvement of Brassicaceae vegetables". Breeding Science. 64 (1): 48–59. doi:10.1270/jsbbs.64.48. PMC 4031110. PMID 24987290.
Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. The pungency of those plants is due to mustard...
vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling...
of compounds called glucosinolates. Myrosinase is regarded as a defense-related enzyme and is capable of hydrolyzing glucosinolates into various compounds...
properties, including isothiocyanates and glucosinolates. Boiling reduces the levels of cauliflower glucosinolates, while other cooking methods, such as steaming...
cut or grated, enzymes from within the plant cells digest sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the...
different cocktails of dozens of glucosinolates. They also contain enzymes called myrosinases, that convert the glucosinolates into isothiocyanates, thiocyanates...
The mustard oil bomb, formerly known as the glucosinolate–myrosinase complex, is a chemical herbivory defense system found in members of the Brassicaceae...
conditions, a chemical reaction between the enzyme myrosinase and a glucosinolate known as sinigrin from the seeds of black mustard (Brassica nigra) or...
rapeseed oil, and is formed by the hydrolysis of a glucosinolate: progoitrin or 2-hydroxy-3-butenyl glucosinolate. The unstable isothiocyanate (2-hydroxy-3-butenyl...
broccoli glucosinolates, while other cooking methods, such as steaming, microwaving, and stir frying, have no significant effect on glucosinolate levels...
Sinigrin or allyl glucosinolate is a glucosinolate that belongs to the family of glucosides found in some plants of the family Brassicaceae such as Brussels...
mustard seeds are broken, the enzyme myrosinase is released and acts on a glucosinolate known as sinigrin to give allyl isothiocyanate. This serves the plant...
Chemical substances in this species include saponins, flavonoids, and glucosinolates. Formally, B. vulgaris was first published and described by William...
is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing or...
Glucoraphanin is a glucosinolate found in broccoli, mustard and other cruciferous vegetables. Glucoraphanin is converted to sulforaphane by the enzyme...
Cruciferous vegetables contain glucosinolates, which are under research for their potential to affect cancer. Glucosinolates are hydrolyzed to isothiocyanates...
against human diseases. Broccoli sprouts also contain a particular glucosinolate compound, glucoraphanin, which is found in vacuoles within the cytoplasm...
its garlic- or onion-odor properties. The odor is associated with the glucosinolate sinigrin, a sulfur compound having characteristic pungency. For taste...
humans from the consumption of glucosinolates from normal amounts of Brassica vegetables.[citation needed] Glucosinolate content in Brassica vegetables...
compound allyl isothiocyanate, which is produced by hydrolysis of allyl glucosinolate, a natural thioglucoside (conjugates of the sugar glucose and sulfur-containing...
zeaxanthin. As with broccoli and other cruciferous vegetables, kale contains glucosinolate compounds, such as glucoraphanin, which contributes to the formation...
Roger; Heaney, Robert K.; Mullin, W. John; VanEtten, Cecil H. (1982). "Glucosinolates and their breakdown products in food and food plants". CRC Critical...
Dahlgren, who noted the shared possession of certain phytochemicals (glucosinolate, myrosinase, erucic acid and eicosenoic acid). They rejected this connection...
to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion...
from plants are produced by enzymatic conversion of metabolites called glucosinolates. A prominent natural isothiocyanate is allyl isothiocyanate, also known...
host plants as cabbage is more abundant in palatable compounds such as glucosinolates that encourage higher consumption. The cabbage looper (Trichoplusia...
Global Information