Glucosinolates from the Brassica Vegetables and Their Health Effects

T. L. Johnson, A. T. Dinkova-Kostova, J. W. Fahey

    Research output: Chapter in Book/Report/Conference proceedingEntry for encyclopedia/dictionary

    4 Citations (Scopus)

    Abstract

    Glucosinolates (ß-thioglucoside-N-hydroxysulfates) are plant secondary metabolites present in 16 families of dicotyledonous angiosperms including many edible species. At least 120 distinct glucosinolates have been identified, although closely related taxonomic groups typically contain only a small number of such compounds. Glucosinolates and/or their degradation products, the isothiocyanates, are valued for their antimicrobial, antioxidant, anti-inflammatory, and cytoprotective attributes.

    Original languageEnglish
    Title of host publicationEncyclopedia of Food and Health
    EditorsBenjamin Caballero, Paul M. Finglas, Fidel Toldrá
    PublisherElsevier Inc.
    Pages248-255
    Number of pages8
    ISBN (Electronic)9780123849533
    ISBN (Print)9780123849472
    DOIs
    Publication statusPublished - 2016

    Publication series

    NameReference Module in Food Science
    PublisherElsevier

    Keywords

    • Cancer
    • Chemoprotection
    • Cruciferous plants
    • Isothiocyanate
    • Myrosinase

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  • Cite this

    Johnson, T. L., Dinkova-Kostova, A. T., & Fahey, J. W. (2016). Glucosinolates from the Brassica Vegetables and Their Health Effects. In B. Caballero, P. M. Finglas, & F. Toldrá (Eds.), Encyclopedia of Food and Health (pp. 248-255). (Reference Module in Food Science). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-384947-2.00354-8