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Glucosinolates occur in various edible plants such as cabbage (white cabbage, Chinese cabbage, broccoli), Brussels sprouts, watercress, arugula, horseradish, capers, and radishes where the breakdown products often contribute a significant part of the distinctive taste. The glucosinolates are also found in seeds of these plants. [1] [3]
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 sprouts, broccoli, and the seeds of black mustard (Brassica nigra).
When these mustard seeds are broken, the enzyme myrosinase is released and acts on a glucosinolate known as sinigrin to give allyl isothiocyanate. [5] This serves the plant as a defense against herbivores; since it is harmful to the plant itself, [citation needed] it is stored in the harmless form of the glucosinolate, separate from the ...
Sinalbin is a glucosinolate found in the seeds of white mustard, Sinapis alba, and in many wild plant species.In contrast to mustard from black mustard (Brassica nigra) seeds which contain sinigrin, mustard from white mustard seeds has only a weakly pungent taste.
The mustard oil bomb, formerly known as the glucosinolate–myrosinase complex, is a chemical herbivory defense system found in members of the Brassicaceae (or cabbage family). The mustard oil bomb requires the activation of a common plant secondary metabolite, glucosinolate , by an enzyme, myrosinase .
As the oil is extracted, most of the glucosinolates are concentrated into the seed meal, an otherwise rich source of protein. Livestock have varying levels of tolerance to glucosinolates intake, with some being poisoned relatively easily. [69] [1] A small amount of glucosinolates also enters the oil, imparting a pungent odor. [70]
A nutrition PhD and registered dietitian debunk the health dangers around oils like canola, grapeseed, and sunflower, and how ultraprocessed foods play a role.
Glucobrassicin is a type of glucosinolate that can be found in almost all cruciferous plants, such as cabbages, broccoli, mustards, and woad. As for other glucosinolates, degradation by the enzyme myrosinase is expected to produce an isothiocyanate, indol-3-ylmethylisothiocyanate. However, this specific isothiocyanate is expected to be highly ...