Brussels isothiocyanate

In the turnip, the concentration was 63 p.p.m. Toxic action against various insects was established. Two cabbage varieties, cauliflower, brussels sprouts, broccoli, kale, mustard, and kohlrabi also contain 2-phenylethyl isothiocyanate as evidenced by gas liquid chromatography and bioassay. Only root tissues had insecticidal activity. 

Isothiocyanates can be found in cruciferous vegetables such as mustard, broccoli, cauliflower, kale, turnips, collards, Brussels sprouts, cabbage, radish. 

The buds and the leaves (less often) of the Brussels sprout plant (Brasska olera-cea var. gemmifera) are eaten cooked with the main meal. In Brussels sprouts, breakdown products from glucosinolates are dominant and represent about 80-90% of the volatiles in headspace samples [176]. The residual volatiles are mostly sulfur compounds [176]. Compounds likely to be associated with the aroma of Brussels sprouts are 2-propenyl isothiocyanate, dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide (Table 7.6) [35,176]. 

Similarly, it has been shown that consumption of cruciferous vegetables is associated with a lower incidence of cancers. Induction of phase II enzymes such as the glutathione S-transferase (GST) and quinone reductase (QR) have been demonstrated in broccoli, cabbage, and brussel sprouts. Many natural isothiocyanates derived from cruciferous vegetables and some fruits have been shown to cause induction of phase II enzymes in cultured cells and rodents. 

Broccoli, cabbage, Brussels sprouts, horseradish, and mustard contain unique chemicals called glucosinolates and isothiocyanates. These chemicals are respon-... 

The brassicas of importance as foods include turnips, rutabagas, mustards, and the cole crops — cabbage, broccoli, cauliflower, and brussels sprouts. The production of isothiocyanates in brassicas is via an enzymatic reaction on specific glycosides. Some of the isothiocyanates, especially allylthiocyanate, are highly pungent and are mainly responsible for the odors of brown mustard, horseradish, cabbage, and other crucifers. Any process that destroys or inactivates enzymes in these plants will cause decreases in aroma production, resulting in a less distinctive flavor. This is usually the case when brassica foodstuffs are commercially preserved. 

Isothiocyanates Phenethyl isothiocyanate, benzyl isothiocyanate, sulforaphane Cruciferous vegetables (including brussel sprouts, kale, cabbage, broccoli, cauliflower, spinach, watercress, turnip, radish) Pungent flavor... 

In further work. Dr. Wattenberg found that phenethyl isothiocyanate and benzyl isothiocyanate added to the feed of mice inhibited chemically induced intestinal and mammary cancers. The cruciferous vegetables cabbage, brussels sprouts, cauliflower, kale, and turnips (of the mustard family, or family Cruciferae, or family Brassi-caceae) contain phenethyl isothiocyanate. Watercress, another example, contains benzyl isothiocyanate. 

They are isothiocyanates. These vegetables include broccoli, cabbage, and brussel sprouts. They have been shown to be chemoprotective against cancer of the breast, liver, esophagus, lung, intestine, and bladder. 

Allyl (2-propenyl)-GLS Sinigrin f l l2=cH-CH2-ITC (Allyl isothiocyanate) Brussels sprouts. Savoy cabbage, red cabbage, green cabbage, white cabbage, mustard, cress... 

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