Journal ArticleDOI
The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods
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TLDR
An overview of the evidence for a beneficial role for glucosinolates in human health is provided, and the current state of knowledge regarding the genetics and biosynthesis of glucos inolates, their chemical analysis, their behaviour during cooking and processing, and their bioavailability to humans are described.Abstract:
The glucosinolates are a large group of sulphur-containing compounds which occur in all the economically important varieties of Brassica vegetable. Their common structure comprises a β-D-thioglucose group, a sulphonated oxime moiety and a variable side-chain derived from methionine, tryptophan or phenylalanine. When the plant tissue is damaged the glucosinolates are hydrolysed by the endogenous enzyme ‘myrosinase’ (thioglucoside glycohydrolase EC 3:2:3:1), to release a range of breakdown products including the bitter, biologically active isothiocyanates. Although these compounds exert antinutritional effects in animals there is also substantial evidence that they are the principal source of anticarcinogenic activity in Brassica vegetables, and this provides a strong motive for the manipulation of glucosinolate levels in vegetables for human consumption. This review provides an overview of the evidence for a beneficial role for glucosinolates in human health, and describes the current state of knowledge regarding the genetics and biosynthesis of glucosinolates, their chemical analysis, their behaviour during cooking and processing, and their bioavailability to humans. As the genetic basis of glucosinolate biosynthesis becomes more apparent, and tools for marker-assisted plant breeding become more available, the selective breeding of horticultural brassicas with different levels and types of glucosinolates, whether by conventional means or genetic manipulation, is becoming a practical possibility. However before this strategy becomes commercially viable, the health benefits of glucosinolates for human beings must be unequivocally established.
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Citations
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Journal ArticleDOI
The chemical diversity and distribution of glucosinolates and isothiocyanates among plants
TL;DR: This review addresses the complex array of glucosinolates, the precursors of isothiocyanates, present in sixteen families of dicotyledonous angiosperms including a large number of edible species including Brassica vegetables.
Journal ArticleDOI
Glucosinolate metabolism and its control
C. Douglas Grubb,Steffen Abel +1 more
TL;DR: Recent progress in glucosinolate research is highlighted, with particular emphasis on the biosynthetic pathway and its metabolic relationships to auxin homeostasis and emerging insight into the signaling networks and regulatory proteins that control glucosInolate accumulation during plant development and in response to environmental challenge.
Journal ArticleDOI
Glucosinolate research in the Arabidopsis era.
TL;DR: There is a strong interest in the ability to regulate and optimize the levels of individual glucosinolates tissue-specifically to improve the nutritional value and pest resistance of crops.
Journal ArticleDOI
Glucosinolates in Brassica Vegetables - the Influence of the Food Supply Chain on Intake, Bioavailability and Human Health
Ruud Verkerk,Monika Schreiner,Angelika Krumbein,Ewa Ciska,Birgit Holst,Ian Rowland,Remi De Schrijver,Magnor Hansen,Clarissa Gerhäuser,Richard Mithen,Matthijs Dekker +10 more
TL;DR: The effects of various factors in the supply chain of Brassica vegetables including breeding, cultivation, storage and processing on intake and bioavailability of GLSs are extensively discussed in this article.
Journal ArticleDOI
Profiling glucosinolates and phenolics in vegetative and reproductive tissues of the multi-purpose trees Moringa oleifera L. (horseradish tree) and Moringa stenopetala L.
Richard N. Bennett,Fred A. Mellon,Nikolaus Foidl,John H Pratt,M.Susan DuPont,Lionel Perkins,Paul A. Kroon +6 more
TL;DR: Tissues of M. oleifera and M. stenopetala and leaves of both species contained quercetin 3-O-rhamnoglucoside (rutin) and 5-caffeoylquinic acid, and proanthocyanidins nor anthocyanins were detected in any of the tissues of either species.
References
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Journal ArticleDOI
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