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Glucosinolates are
natural components of many
pungent plants such as mustard, cabbage, and horseradish. The
pungency of
those plants is due to mustard...
-
different ****tails 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 Br****icaceae...
- cut or grated,
enzymes from
within the
plant cells digest sinigrin (a
glucosinolate) to
produce allyl isothiocyanate (mustard oil),
which irritates the...
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vitamin C and
vitamin K.
Contents of its
characteristic sulfur-containing
glucosinolate compounds,
isothiocyanates and sulforaphane, are
diminished by boiling...
- conditions, a
chemical reaction between the
enzyme myrosinase and a
glucosinolate known as
sinigrin from the
seeds of
black mustard (Br****ica nigra) or...
-
broccoli glucosinolates,
while other cooking methods, such as steaming, microwaving, and stir frying, have no
significant effect on
glucosinolate levels...
- 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...
