Glucosinolaten

Glucosinolaten, more commonly referred to in English as glucosinolates, are a class of sulfur-containing secondary metabolites produced by many plants in the Brassicales order, especially the Brassicaceae family such as cabbage, broccoli, mustard, horseradish, and radishes. The term glucosinolaten is used in Dutch and some other languages; glucosinolates is the standard term in English.

Chemically, glucosinolates share a common core consisting of a beta-D-glucopyranosyl group attached to a sulfur-containing moiety derived from an amino acid. The side chain varies, giving rise to aliphatic, aromatic, or indolic glucosinolates. This diversity underpins different biological effects and flavors across species.

In plants, glucosinolates are storage forms that are separated from the enzyme myrosinase. When tissue is damaged, myrosinase hydrolyzes glucosinolates to a range of products, most notably isothiocyanates, nitriles, and thiocyanates. Isothiocyanates, such as sulforaphane derived from glucoraphanin, are among the best-studied breakdown products and are linked to various bioactive properties.

Ecologically and agriculturally, glucosinolates contribute to plant defense against herbivores and pathogens and influence the characteristic pungent flavors of many cruciferous vegetables. Breeding and cultivation choices that affect glucosinolate content can alter pest resistance and crop flavor. In human nutrition, breakdown products from glucosinolates are investigated for potential health effects, including anti-cancer properties, though effects depend on diet, preparation, and iodine status.