Glucosinolates and their measurement
2001
Wathelet, Jean-Paul
Glucosinolates belong to a structurally homogeneous family of more than 110 miscellaneous secondary metabolites mostly contained in Brassicaceae. They are easily hydrolyzed into isothiocyanates, oxazolidinethiones, cyanides, D-glucose, sulphate ion… by an endogenous enzyme called myrosinase (thioglucoside glucohydrolase, EC 3.2.3.1). Glucosinolates and their breakdown compounds are partly or mainly responsible of the flavor of some foods (mustard, radish, horse-radish….) and are also suspected to play a role in cancer prevention (glucoraphanin in Broccoli). On an other hand, when present in rapeseed or canola, these molecules are easily broken down during animal digestion, leading to compounds with detrimental and antinutritional characteristics. They are known to interfere with the thyroid and to damage vital organs.
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