Sulforaphane is an isothiocyanate occurring in stored form as glucoraphanin in cruciferous
vegetables such as cabbage, cauliflower, and kale, and at high levels in broccoli especially …

Glucosinolates are a large group of plant secondary metabolites with nutritional effects, and
are mainly found in cruciferous plants. After ingestion, glucosinolates could be partially …

Neurological disorders such as stroke, Alzheimer's and Parkinson's diseases are associated
with high morbidity and mortality, and few or no effective options are available for their …

The recognition that food‐derived nonnutrient molecules can modulate gene expression to
influence intracellular molecular mechanisms has seen the emergence of the fields of …

The chemistry of glucosinolates and their behavior during food processing is very complex.
Their instability leads to the formation of a bunch of breakdown and reaction products that …

While the myrosinase–glucosinolate system has been reviewed in recent years by a number
of authors, little attention has been paid to the enzymic and non-enzymic degradation of …

A wide variety of acute and chronic neurodegenerative diseases, including
ischemic/traumatic brain injury, Alzheimer's disease, and Parkinson′ s disease, share …

Concurrent with the increase in our knowledge of the genetic and environmental factors that
lead to glucosinolate accumulation in plants, and the role of these compounds and their …

Brassicaceae plants are renowned for their taste, aroma and trigeminal characteristics;
predominantly bitter taste, sulfurous aroma, and pungency. Compounds responsible for …

Glucosinolates are sulphur compounds that are prevalent in Brassica genus. This includes
crops cultivated as vegetables, spices and sources of oil. Since 1970s glucosinolates and …