-
Glucosinolates are
natural components of many
pungent plants such as mustard, cabbage, and horseradish. The
pungency of
those plants is due to mustard...
-
laboratory animals in high quantities. It also
imparts a
bitter taste, and
glucosinolates,
which made many
parts of the
plant less
nutritious in
animal feed....
-
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...
-
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...
-
Sinigrin or
allyl glucosinolate is a
glucosinolate that
belongs to the
family of
glucosides found in some
plants of the
family Br****icaceae such as Brussels...
-
different ****tails of
dozens of
glucosinolates. They also
contain enzymes called myrosinases, that
convert the
glucosinolates into isothiocyanates, thiocyanates...
- is
produced when the
enzyme myrosinase transforms glucoraphanin, a
glucosinolate, into
sulforaphane upon
damage to the
plant (such as from
chewing or...
- cut or grated,
enzymes from
within the
plant cells digest sinigrin (a
glucosinolate) to
produce allyl isothiocyanate (mustard oil),
which irritates the...
