What action activates glucosinolates into biologically active derivatives like sulforaphane?
Answer
Chewing or chopping the vegetable
Glucosinolates are sulfur-containing compounds naturally present in Brassica vegetables, but they are not active in their initial state. Activation occurs when the vegetable tissue is mechanically disrupted, such as through chewing or chopping. This physical action allows the naturally present enzyme, myrosinase, to interact with the glucosinolates, breaking them down into biologically active derivatives, most notably isothiocyanates like sulforaphane, which offer anti-inflammatory and detoxification support.
Related Questions
What phytochemical grants purple cauliflower its intense violet color?What specific health outcomes are linked to diets rich in anthocyanin-containing produce?What action activates glucosinolates into biologically active derivatives like sulforaphane?What critical roles does the B vitamin Choline support in the body?How significant was the loss of Vitamin C when purple cauliflower was boiled traditionally?Which packaging method demonstrated statistically lower degradation of anthocyanins during freezing?What percentage of signature anthocyanins were lost compared to raw when boiling purple cauliflower?How did Convection Steaming compare to Boiling regarding total polyphenol loss?What specific physiological effects are noted for isothiocyanates like Sulforaphane?What culinary outcome is promoted by consuming purple cauliflower besides its nutritional profile?