Prieto M A, López Cecilia Jiménez, Simal-Gandara Jesus
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense, Spain; Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo-Vigo Campus, Vigo, Spain.
Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense, Spain.
Adv Food Nutr Res. 2019;90:305-350. doi: 10.1016/bs.afnr.2019.02.008. Epub 2019 Mar 25.
Glucosinolates are a large group of plant secondary metabolites with nutritional effects and biologically active compounds. Glucosinolates are mainly found in cruciferous plants such as Brassicaceae family, including common edible plants such as broccoli (Brassica oleracea var. italica), cabbage (B. oleracea var. capitata f. alba), cauliflower (B. oleracea var. botrytis), rapeseed (Brassica napus), mustard (Brassica nigra), and horseradish (Armoracia rusticana). If cruciferous plants are consumed without processing, myrosinase enzyme will hydrolyze the glucosinolates to various metabolites, such as isothiocyanates, nitriles, oxazolidine-2-thiones, and indole-3-carbinols. On the other hand, when cruciferous are cooked before consumption, myrosinase is inactivated and glucosinolates could be partially absorbed in their intact form through the gastrointestinal mucosa. This review paper summarizes the glucosinolate molecular breakdown, their genetic aspects from biosynthesis to precursors, their bioavailability (assimilation, absorption, and elimination of these molecules), their sensory properties, identified healthy and adverse effects, as well as the impact of processing on their bioavailability.
硫代葡萄糖苷是一类具有营养作用和生物活性化合物的植物次生代谢产物。硫代葡萄糖苷主要存在于十字花科植物等十字花科植物中，包括西兰花（Brassica oleracea var. italica）、卷心菜（B. oleracea var. capitata f. alba）、花椰菜（B. oleracea var. botrytis）、油菜籽（Brassica napus）、芥菜（Brassica nigra）和辣根（Armoracia rusticana）等常见可食用植物。如果未经加工就食用十字花科植物，黑芥子酶会将硫代葡萄糖苷水解为各种代谢产物，如异硫氰酸盐、腈、恶唑烷-2-硫酮和吲哚-3-甲醇。另一方面，当十字花科植物在食用前进行烹饪时，黑芥子酶会失活，硫代葡萄糖苷可以以完整的形式通过胃肠道黏膜被部分吸收。这篇综述文章总结了硫代葡萄糖苷的分子分解、从生物合成到前体的遗传方面、它们的生物利用度（这些分子的同化、吸收和消除）、它们的感官特性、已确定的健康和不良影响，以及加工对其生物利用度的影响。
