Glucosinolates are found naturally in cruciferous plants, such as brassica vegetables, which are important in the human diet. Glucosinolates are readily converted into a range of physiologically active compounds by hydrolysis under the influence of an endogenous thioglucosidase, which becomes active when plant cells are disrupted. Cruciferous vegetables are eaten raw, they are also consumed in the processed form. The influence of processing conditions on glucosinolate degradation and on the type and levels of the reaction products formed is reviewed.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.