Glucosinolate

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Glucosinolate

Glucosinolates (pronounced: gloo-ko-sin-o-lates) are a class of organic compounds that contain sulfur and nitrogen and are derived from glucose and an amino acid. They are found in many plants, but are most common in the family Brassicaceae (which includes cabbages, broccoli, and other cruciferous vegetables).

Etymology

The term "glucosinolate" is derived from the Greek words "glykys" (meaning sweet) and "sinapis" (meaning mustard). This is a reference to the sweet taste of certain glucosinolates and the spicy flavor they can produce when broken down.

Function

Glucosinolates serve as a defense mechanism for plants. When a plant cell is damaged, glucosinolates are broken down into a variety of products (including isothiocyanates, nitriles, and thiocyanates) that are toxic to many pests and pathogens.

Health Effects

In humans, some glucosinolate breakdown products (especially isothiocyanates) have been found to have anti-cancer properties. However, excessive consumption of glucosinolates can interfere with iodine uptake by the thyroid gland, potentially leading to goiter.

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