What active substances are produced when glucosinolates in sprouts break down upon chopping or chewing?
Answer
Isothiocyanates, such as sulforaphane
When cruciferous vegetables like Brussels sprouts are physically broken down—through chopping or chewing—the glucosinolates stored within their cells react and convert into biologically active compounds. The most notable of these breakdown products are the isothiocyanates. Sulforaphane is specifically mentioned as a key example of these isothiocyanates. These compounds are extensively studied for their powerful potential cancer-fighting properties, primarily because they support the body's endogenous, natural detoxification processes. This chemical activation is also responsible for the slightly sharp or sulfuric flavor characteristic of properly prepared cruciferous vegetables.
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