Glucosinolates and their breakdown products in cruciferous crops, foods and feedingstuffs

• Published in: Food chemistry Vol. 11; no. 4; pp. 249 - 271
• Main Authors: Fenwick, G.R., Heaney, R.K.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 1983
• Subjects: Brassica
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/0308-8146(83)90074-2

Almost one hundred glucosinolates are distributed in plants, primarily amongst members of the Cruciferae. Their presence in the genus Brassica is of major concern in any consideration of their effect in animal feedingstuffs and human foods. Following a discussion of the structure of glucosinolates and the nature of the various products formed on their enzymically induced hydrolysis, the factors affecting the qualitative and quantitative content of glucosinolates and hydrolysis products in plants, foods and feedingstuffs are considered. The major physiologically active compounds derived from glucosinolates are isothiocyanates, nitriles and oxazolidine-2-thiones and their major effects are described, particular consideration being given to the goitrogenic and anti-carcinogenic activities of some of these products. The need for detailed examinations of the chronic and subchronic effects of glucosinolates and their products, of the effect of processing on the content of these compounds and of their fate in humans, animals and poultry is also emphasised.