What sulfur-containing precursors are released when Savoy cabbage is chewed or chopped, forming active compounds studied for protective effects?
Answer
Glucosinolates.
Glucosinolates are the specific sulfur-containing precursors inherent to the cabbage family, including Savoy. When the physical structure of the cabbage is broken down, either through chewing or chopping, these precursors are released and subsequently metabolized or converted into biologically active compounds, most notably isothiocyanates. These resulting active compounds have been researched for their potential protective effects, particularly in relation to certain types of cancer. While isothiocyanates are the resulting active agent, glucosinolates are the precursors that are released upon physical manipulation of the vegetable.
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