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The glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. These natural chemicals most likely contribute to plant defence against pests and diseases, but are also enjoyed in small amounts by humans and are believed to contribute to the health promoting properties of cruciferous vegetables. ==Chemistry== Glucosinolates constitute a natural class of organic compounds that contain sulfur and nitrogen and are derived from glucose and an amino acid. They are water-soluble anions and can be leached into the water during cooking. Glucosinolates belong to the glucosides. Every glucosinolate contains a central carbon atom, which is bound via a sulfur atom to the thioglucose group (making a sulfated aldoxime) and via a nitrogen atom to a sulfate group. In addition, the central carbon is bound to a side group; different glucosinolates have different side groups, and it is variation in the side group that is responsible for the variation in the biological activities of these plant compounds. Some glucosinolates: *Sinigrin is the precursor to allyl isothiocyanate *Glucotropaeolin is the precursor to benzyl isothiocyanate *Gluconasturtiin is the precursor to phenethyl isothiocyanate *Glucoraphanin is the precursor to sulforaphane 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「glucosinolate」の詳細全文を読む スポンサード リンク
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