What biologically active compounds result from the conversion of glucosinolates when Brussels sprouts are chewed or chopped?
Answer
Isothiocyanates
The overall antioxidant activity inherent in cruciferous vegetables, including Brussels sprouts, largely originates from compounds known as glucosinolates. A key mechanism for activating their benefits occurs when the sprouts are physically processed, such as through chewing or chopping. During this process, the glucosinolates undergo a conversion into biologically active compounds. The primary resulting active compounds are identified as isothiocyanates, which play a significant role in supporting the body's natural detoxification processes.
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