When chewed or chopped, glucosinolates in cruciferous Asian greens convert into which biologically active compounds?
Answer
Isothiocyanates
Glucosinolates are sulfur-containing compounds characteristic of many vegetables in the Brassica family. When the physical structure of the vegetable is broken down, such as through chewing or chopping, these glucosinolates undergo enzymatic transformation. This conversion process yields biologically active compounds, most notably isothiocyanates. These resulting compounds are the focus of substantial research due to demonstrated anti-cancer properties observed in studies on cruciferous vegetables.
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