Sinigrin
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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. In fully developed roots of horseradish (Armoracia rusticana), sinigrin concentration represented 83% and gluconasturtiin 11% of the extracted glucosinolates.[1] Sinigrin is responsible of the pungent taste of mustard and horseradish.[2]
Its chemical name is prop-2-enylglucosinolate (cas number: 3952-98-5), consists of a potassium salt of myronic acid and resembles to sinalbin.
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.
[edit] See also
[edit] References
- ^ XIAN LI, KUSHAD MM (2004) Correlation of glucosinolate content to myrosinase activity in horseradish (Armoracia rusticana). J. agric. food chem. (52)23, pp. 6950-6955
- ^ (French) RICHARD H. Arômes alimentaires PDF Document
[edit] External links
- ^ Institute of Food Research. Why your best friend could be a Brassica. Retrieved on 2006-01-21.
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