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sinigrina

Sinigrin, also known as sinigrina, is a glucosinolate widely distributed in Brassicaceae plants, most notably in the seeds of black mustard (Brassica nigra) and white mustard (Sinapis alba). It is a glucosinolate with an allyl (2-propenyl) side chain derived from methionine, attached to a glucose moiety through a sulfur-containing core.

When plant tissue is damaged, the enzyme myrosinase cleaves sinigrin to yield allyl isothiocyanate (AITC), along

Occurrence and uses: Sinigrin functions as a chemical defense in many Brassica species. In foods, it contributes

Variability: Sinigrin levels vary among species, cultivars, tissues, and growing conditions, and quantities can be used

with
glucose
and
other
breakdown
products.
AITC
is
responsible
for
the
sharp,
pungent
aroma
and
flavor
of
mustard
oil
and
mustard-based
condiments.
The
precise
set
of
hydrolysis
products
can
vary
with
factors
such
as
pH
and
the
presence
of
specifier
proteins,
and
may
include
nitriles
under
certain
conditions.
to
pungency
and
aroma
in
mustard,
horseradish,
and
related
products,
with
enzymatic
hydrolysis
occurring
during
crushing,
chewing,
or
processing.
Breakdown
products
like
AITC
have
been
investigated
for
antimicrobial
properties
and
potential
health
effects,
though
results
depend
on
dose
and
exposure
and
are
not
conclusive.
as
a
marker
for
Brassica
content
in
botanical
analyses.
The
term
sinigrina
is
used
in
some
languages
as
a
name
for
this
glucosinolate.