glükosinolát

Glucosinolates are a class of naturally occurring compounds found in plants, particularly those belonging to the order Brassicales, such as cabbage, broccoli, and mustard. They are sulfur-containing glucosides that are often responsible for the characteristic pungent taste and aroma of these vegetables. Chemically, glucosinolates consist of a beta-D-thioglucose group linked to a sulfonated oxime, with a variable side chain (R-group) derived from an amino acid.

The biological role of glucosinolates in plants is thought to be primarily defensive. When plant tissues are damaged, such as by chewing insects or mechanical injury, a specific enzyme called myrosinase is released. This enzyme hydrolyzes the glucosinolate, breaking it down into several breakdown products. The nature of these products depends on the specific glucosinolate and the conditions of the reaction. Common breakdown products include isothiocyanates, thiocyanates, and nitriles, many of which are toxic or deterrent to herbivores and pathogens.

In human nutrition, glucosinolates and their breakdown products have garnered interest for their potential health benefits. Isothiocyanates, in particular, have been studied for their antioxidant and anti-cancer properties. However, the bioavailability and metabolic fate of glucosinolates are complex and can be influenced by various factors, including cooking methods.