Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland 20705, USA; email:
Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA.
Annu Rev Food Sci Technol. 2021 Mar 25;12:485-511. doi: 10.1146/annurev-food-070620-025744. Epub 2021 Jan 19.
Glucosinolates (GSLs) are a class of sulfur-containing compounds found predominantly in the genus of the Brassicaceae family. Certain edible plants in , known as vegetables, are among the most commonly consumed vegetables in the world. Over the last three decades, mounting evidence has suggested an inverse association between consumption of vegetables and the risk of various types of cancer. The biological activities of vegetables have been largely attributed to the hydrolytic products of GSLs. GSLs can be hydrolyzed by enzymes; thermal or chemical degradation also breaks down GSLs. There is considerable variation of GSLs in spp., which are caused by genetic and environmental factors. Most vegetables are consumed after cooking; common cooking methods have a complex influence on the levels of GSLs. The variationof GSLs in vegetables and the influence of cooking and processing methods ultimately affect their intake and health-promoting properties.
硫代葡萄糖苷（GSLs）是一类含硫化合物，主要存在于芸薹属的十字花科植物中。某些可食用的植物，被称为十字花科蔬菜，是世界上最常食用的蔬菜之一。在过去的三十年中，越来越多的证据表明，食用十字花科蔬菜与各种类型癌症的风险呈负相关。十字花科蔬菜的生物活性主要归因于 GSLs 的水解产物。GSLs 可被酶水解；热或化学降解也会破坏 GSLs。芸薹属中的 GSLs 存在很大的变异性，这是由遗传和环境因素造成的。大多数十字花科蔬菜在烹饪后食用；常见的烹饪方法对 GSLs 的水平有复杂的影响。十字花科蔬菜中 GSLs 的变化以及烹饪和加工方法的影响最终会影响它们的摄入和促进健康的特性。
