McDanell R, McLean A E, Hanley A B, Heaney R K, Fenwick G R
Department of Toxicology, Rayne Institute, University College London.
Food Chem Toxicol. 1988 Jan;26(1):59-70. doi: 10.1016/0278-6915(88)90042-7.
Glucosinolates are a group of secondary products commonly, but not exclusively, found in plants of the family Cruciferae. They give rise, upon enzymic hydrolysis, to a range of volatile, pungent and physiologically active compounds. Recently, particular attention has been focused upon those that are trytophan-derived--the indole glucosinolates (glucobrassicins). When chemically or enzymically hydrolysed these compounds give rise to a range of involatile indole compounds which have been implicated in the anti-carcinogenic and mixed-function-oxidase stimulatory activities of brassica vegetables. This review details the chemical and physiological properties of indole glucosinolates and their products and suggests possible areas for future research.
