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Sinigrin is a glucosinolate which belongs to the family of glucosides found in some plants of the Brassica family such as brussels sprouts, broccoli and the seeds of black mustard (Brassica nigra) to name but a few. Whenever sinigrin containing plant tissue is crushed or otherwise damaged, the enzyme myrosinase degrades sinigrin to a mustard oil (allyl isothiocyanate) which is responsible of the pungent taste of mustard and horseradish.[1] Seeds of white mustard, Sinapis alba, will give a much less pungent mustard because this species contains a different glucosinolate, sinalbin.
Chemical name of sinigrin is allylglucosinolate or 2-propenylglucosinlate. The cas number of sinigrin is 3952-98-5.
Research carried out at Norwich Research Park (NRP), in the east of England, has suggested that sinigrin may destroy pre-cancerous cells (apoptosis). It has been suggested, therefore, that sinigrin may prevent cancer of the colon if foods containing it are eaten regularly.
See also
References
- ^ (French) RICHARD H. Arômes alimentaires PDF Document
External links
- ^ "Institute of Food Research". Why your best friend could be a Brassica. Retrieved on 2006-01-21.
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