Glucosinolates from the Brassica Vegetables and Their Health Effects

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

Research output: Chapter in Book/Report/Conference proceedingChapter

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 (US)
Title of host publicationEncyclopedia of Food and Health
PublisherElsevier Inc.
Pages248-255
Number of pages8
ISBN (Electronic)9780123849533
ISBN (Print)9780123849472
DOIs
StatePublished - Sep 14 2015

Keywords

  • Cancer
  • Chemoprotection
  • Cruciferous plants
  • Isothiocyanate
  • Myrosinase

ASJC Scopus subject areas

  • Medicine(all)

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  • Cite this

    Johnson, T. L., Dinkova-Kostova, A. T., & Fahey, J. W. (2015). Glucosinolates from the Brassica Vegetables and Their Health Effects. In Encyclopedia of Food and Health (pp. 248-255). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-384947-2.00354-8