What conversion process occurs when chopping or chewing kohlrabi containing glucosinolates?

Enzymes break them down into biologically active compounds like isothiocyanates.

Glucosinolates are the characteristic sulfur-containing compounds responsible for the inherent 'cabbage' flavor profile found in kohlrabi. These compounds are not biologically active in their native state but require activation. When the physical structure of the vegetable is broken down—specifically through actions like chopping or chewing—enzymes present within the plant tissue begin to act upon the glucosinolates. This enzymatic reaction converts them into biologically active derivatives, most notably isothiocyanates, which are studied for their roles in supporting the body's natural detoxification pathways and offering potential protection against certain chronic diseases.