What active substances result from chopping or chewing mustard greens' glucosinolates?

Isothiocyanates

Mustard greens belong to the Brassica family, sharing common chemical components with vegetables like broccoli and cabbage. A key feature of these plants is the presence of glucosinolates, which are sulfur-containing compounds stored within the plant cells. These compounds remain relatively inert until the plant structure is physically disrupted, such as through chopping, chewing, or intensive processing. When this disruption occurs, enzymes within the plant rapidly convert the glucosinolates into biologically active compounds known as isothiocyanates. These isothiocyanates are the focus of extensive research due to their potent health benefits, primarily centered on their ability to significantly aid the body’s natural detoxification pathways. This detoxification support is believed to offer protective effects against the risk factors associated with developing certain chronic diseases, particularly some forms of cancer.