Brassica vegetables are common components of the diet and have beneficial as well as
potentially adverse health effects. Following enzymatic breakdown, some glucosinolates in …

Increased consumption of cruciferous vegetables such as broccoli may reduce the risk of
various cancers. Myrosinase is required to convert dietary glucosinolates from broccoli into …

The formation of health‐beneficial isothiocyanates (ITCs) from glucosinolates depends on a
wide variety of plant‐intrinsic factors (eg, concentration of glucosinolates, activity of …

A high intake of cruciferous vegetables is associated with a reduced risk of cancer and
cardiovascular diseases. This protective effect has been linked to isothiocyanates …

Dietary glucosinolates are under intensive investigation as precursors of cancer-preventive
isothiocyanates. Quantitation of the dose and bioavailability of glucosinolates and …

Cabbage contains the glucosinolate sinigrin, which is hydrolyzed by myrosinase to allyl
isothiocyanate. Isothiocyanates are thought to inhibit the development of cancer cells by a …

Brassica vegetables contain glucosinolates, which are well-known for their potential to form
health-promoting isothiocyanates. Among those crucifers, white and red cabbage are …

Dietary isothiocyanates are a group of promising chemopreventive agents obtained
primarily from cruciferous vegetables. Due to their potent chemopreventive and/or anti …

Sulfur-containing phytochemicals of two different kinds are present in all Brassica oleracea
(Cruciferae) vegetables (cabbage, broccoli, etc.). They are glucosinolates (previously called …

Glucosinolates are sulphur compounds that are prevalent in Brassica genus. This includes
crops cultivated as vegetables, spices and sources of oil. Since 1970s glucosinolates and …