Glucosinolates
See also : Sulforaphane
Sulfur-containing chemicals found in Cruciferous Vegetables. These chemicals are responsible for the pungent aroma and bitter flavor of cruciferous vegetables. Glucosinolates are precursors of mustard oils. During food preparation, chewing, and digestion, the glucosinolates in cruciferous vegetables are broken down to form biologically active compounds such as indoles, nitriles, thiocyanates, and isothiocyanates. Indole-3-carbinol (an indole) and sulforaphane (an isothiocyanate) have been most frequently examined for their anticancer effects.
Special Precautions of Glucosinolates
Benefits and uses of Glucosinolates are
- Cancer : Indoles and isothiocyanates have been found to inhibit the development of cancer in several organs in rats and mice, including the bladder, breast, colon, liver, lung, and stomach. Studies in animals and experiments with cells grown in the laboratory have identified several potential ways in which these compounds may help prevent cancer:
- They help protect cells from DNA damage.
- They help inactivate carcinogens.
- They have antiviral and antibacterial effects.
- They have anti-inflammatory effects.
- They induce cell death (apoptosis).
- They inhibit tumor blood vessel formation (angiogenesis) and tumor cell migration (needed for metastasis).
- Isothiocyanates are confirmed to be a cancer stem cell killer. Cancer stem cells are largely responsible for the failure of conventional cancer treatment.
- Suppress the growth of bacteria.
Food Sources
Glucosinolates are peculiar of vegetables belonging to Brassicaceae family but are present also in few other species (capers, papaya, and moringa) used for human consumption.
Table : Glucosinolate Content of Selected Cruciferous Vegetables
| Food (raw) | Serving in grams | Total Glucosinolates (mg) | % of Total |
|---|---|---|---|
| Sawasabi Wasabia japonica powder | 1 teaspoon, single serving (2.5 gms) | 67 | 2.680 |
| Garden cress | 1/2 cup (25 gms) | 98 | 0.392 |
| Mustard Greens | 1/2 cup, chopped (28 gms) | 79 | 0.282 |
| Brussels sprouts | 1/2 cup (44 gms) | 104 | 0.236 |
| Horseradish | 1 Tablespoon (15 gms) | 24 | 0.160 |
| Kale | 1 cup, chopped (67 gms) | 67 | 0.100 |
| Watercress | 1 cup, chopped (34 gms) | 32 | 0.094 |
| Turnip | 1/2 cup, cubes (65 gms) | 60 | 0.092 |
| Cabbage, savoy | 1/2 cup, chopped (45 gms) | 35 | 0.078 |
| Cabbage, red | 1/2 cup, chopped (45 gms) | 29 | 0.064 |
| Broccoli | 1/2 cup, chopped (44 gms) | 27 | 0.061 |
| Bok Choy (pak choi) | 1/2 cup, chopped (35 gms) | 19 | 0.054 |
| Kohlrabi | 1/2 cup, chopped (67 gms) | 31 | 0.046 |
| Cauliflower | 1/2 cup, chopped 50 gms) | 22 | 0.044 |
Table adapted from: McNaughton SA, Marks GC. Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables. Br J Nutr. 2003;90(3):687-697.
