glucosinolates

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glu·co·sin·o·lates

(glū'kō-sin'ō-lātes),
A group of secondary plant metabolites occurring in cruciferous plants, especially Brassica vegetables (such as cabbage); hydrolyzed into wide range of biologically active compounds, including isothiocyanates, which show anticarcinogenic activity.

glu·co·sin·o·lates

(glū'kō-sin'ō-lāts)
A group of secondary plant metabolites occurring in cruciferous plants, especially Brassica vegetables (e.g., cabbage); hydrolyzed into wide range of biologically active compounds, including isothiocyanates, which show anticarcinogenic activity.

glucosinolates (glōō·kōˑ·sin·ō·lāts),

n.pl glycoside compounds that are found in broccoli, Brussels sprouts, and cabbage and that contribute to the pungency of mustard and horseradish. They act as irritants and are sometimes used as antiinflammatories, antifungals, and antibacterials. They may have anticarcinogenic effects.

glucosinolates

substances in Brassica spp. crops which are degraded in the rumen to thiocyanates which may cause congenital goiter by interfering with the absorption of iodine.
References in periodicals archive ?
Inside the cell hydrolysis of glucosinolate by myrosinase enzyme (thioglucoside glucohydrolase) produces a spectrum of products which the most important of them is isothiocyanate.
Like Arabidopsis, the cabbage leaves had daily glucosinolate cycles if the vegetables were exposed to alternating 12-hour periods of light and dark.
40 [micro]mol/l were reached, with glucosinolate enriched broccoli containing 345 [micro]mol SFN it peaked to 7.
Evidence for glucosinolate catabolism has come from labeling studies [25].
The research objetives are: 1) To establish the HP parameters to control the activity of myrosinase on glucosinolate degrading, 2) To reveal the mechanistic effect on and control of myrosinase activity during HP, 3) To establish the mechanistic description of HP on enzymes and BC in plant cells based on 1) & 2).
Glucosinolate and vitamin C contents in edible parts of broccoli florets after domestic cooking.
The overall effect of glucosinolates may be due to their hydrolysis products as tumour-blocking activity appears to be related to the extent of glucosinolate hydrolysis.
These beneficial effects are attributed to the glucosinolate breakdown products, isothiocyanates (ITC).
There are 80 genes that help people taste bitter foods, but some of us have different genes which means we can taste glucosinolate (mustard oil), the bitterness in sprouts.
Brussels sprouts contain sinigrin, a special type of glucosinolate which is a particular type of phytochemical, also found in cabbage and other 'greens'.