What specific substances are formed when glucosinolates in collards are enzymatically processed?
Isothiocyanates (ITC) and indole-3-carbinol
The health benefits of collard greens stem not only from standard vitamins but also from unique bioactive compounds characteristic of cruciferous vegetables. Among these are sulfur-containing compounds called glucosinolates. The enzymatic action that breaks these compounds down is significantly aided by simple physical preparation, such as chopping the greens prior to cooking. This processing mechanism converts the glucosinolates into potent metabolites, specifically isothiocyanates, often abbreviated as ITC, and indole-3-carbinol. Both of these resulting substances are highly regarded for possessing strong antioxidant and anti-inflammatory properties, thus contributing significantly to disease prevention by actively supporting the body’s liver detoxification pathways.
