Glucoerucin

Glucoerucin is a natural glucosinolate found in several Brassicaceae vegetables, notably in arugula (Eruca sativa) and related leafy greens. It is one of the glucosinolates responsible for the distinctive flavors of many cruciferous plants.

Chemically, glucoerucin consists of a glucose moiety linked via sulfur to a 4-(methylthio)butyl side chain. It is produced in plants through the glucosinolate biosynthetic pathway from amino acids.

When plant tissue is damaged, the enzyme myrosinase hydrolyzes glucoerucin to yield glucose and the corresponding aglycone, which rearranges to erucin, an isothiocyanate (4-(methylthio)butyl isothiocyanate). This enzymatic hydrolysis is a key part of the plant’s defense system against herbivores and pathogens.

In plants, glucoerucin and related glucosinolates deter pests and contribute to chemical defenses. In humans, erucin and related isothiocyanates have been studied for potential health effects, including anticancer and anti-inflammatory properties, mainly in laboratory and animal studies. Clinical evidence in humans is limited and not yet conclusive, with outcomes influenced by food preparation, cooking, and individual metabolism.

Content of glucoerucin in plants varies with cultivar, growing conditions, and post-harvest handling. Some glucosinolates can affect thyroid function in iodine-deficient individuals at very high intakes, so balanced consumption of Brassica vegetables is generally advised.