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Isothiocyanates are phytonutrients found naturally in green tea, grapes, wine, berries, citrus fruits, apples, whole grains, and peanuts. They are also hydrolyzed from glucosinolates, sulfur-containing chemicals in cruciferous vegetables such as raw or lightly steamed broccoli, brussel sprouts, and cabbage when these vegetables are chewed or chopped, breaking the cell membranes and mixing the glocosinolates with the enzyme myrosinase, which is also in the vegetable and in smaller amounts in your intestinal tract. They include:
- Allyl isothiocyanate, whose glucosinolate precursor, sinigrin, is found in broccoli, Brussels sprouts, cabbage, horseradish,mustard, and radish, is anti-fungal and prevents the formation of brain and bladder cancer cells.
- Benzyl isothiocyanate, whose glucosinolate precursor, glucotropaeolin, is found in cabbage, garden cress, and Indian cress, kills pancreatic cancer cells.
- Phenethyl-isothiocyanate, whose glucosinolate precursor, gluconasturtiin, is found in watercress, napa cabbage, and horseradish, kills leukemia, prostate, myeloma, hepatoma, and colon cancer cells.
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What has the author Roy V Davies written?
Roy V. Davies has written: 'Cyclisations of isothiocyanates and isocyanates'
Why does Broccoli make urine smell?
I am not an expert, but isothiocyanates in broccoli, which are the anti-carcinogenic compounds, are released in urine. Thiocyanates are stinky sulfur compounds.
What has the author Asril Darussamin written?
Asril Darussamin has written: 'Reactions of horseradish peroxidase with the isothiocyanates of horseradish oil' -- subject(s): Peroxidase, Horse-radish
What chemical component of radish that can kill pests?
One chemical component in radish that can kill pests is glucosinolates. When radish tissues are damaged, glucosinolates are released and converted into isothiocyanates, which have toxic effects on pests. These compounds act as natural insecticides that can deter or kill pests that may attack radish plants.
What is the phytochemicals for broccoli?
Broccoli (Brassica Oleracea/Brassica Italiaca)contains Iron, calcium, lutiens, vitamins A, B1, B2, B6, E,K,C , E, K, & PP, folic acid, omega 3 fatty acid,tryptophon,beta a carotene, dietary fibres. It contains phytochemicals like isothiocyanates that boost the liver to detoxify carcinogens & Indoles / sulforaphane that break down hormones that cause cancer cell proliferation.100 gms broccoli contains 25 calories.
What are the benefits of napa cabbage?
The nutritional value of napa cabbage is much higher than the regular green cabbage. It also has fewer calories. A 1.25-cup (100 g) portion of shredded raw napa cabbage contains less than 20 calories and has no fat or cholesterol and almost no sodium. It is an abundant source of soluble and insoluble fiber, vitamin C, folate, calcium, potassium, and manganese. Napa cabbage loaded with phytochemicals like lutein, carotenes, isothiocyanates, zeaxanthin, sulforaphane, indole-3-carbinol and thiocyanates that protect against heart disease and cancer.
What chemical substances is in a radish that can be used as pesticide?
The only chemical thumbnail of radish I could find in popular scientific references, is this one:"The raw flesh has a crisp texture and a pungent, peppery flavor, caused by glucosinolates and the enzyme myrosinase which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish, and wasabi."Of which the glucosinolates have possible pesticidal properties according to this citation:"Besides being bitter tasted in cooking, plants producing large amounts of glucosinolates are also desirable, because substances derived from these can serve as natural pesticides and are under investigation in the prevention of cancer (with sulforaphane in broccoli being the best known example).Structural formula of glucosinolates is in 'Related links' just beneath this answer page
How do you prepare red mustard greens?
Young mustard greens make great additions to salads, including pasta salad. Combine chopped tomatoes, pine nuts, pasta, and mustard greens tossed with a little of your favorite dressing.To sauté mustard greens:Rinse them under cold running water.Cut them into 1/2″ slices.Sprinkle with lemon juice and let them sit for a minimum of 5 minutes before cooking to help activate their myrosinase enzymes and increase formation of beneficial isothiocyanates (phytonutrients) in the greens.Heat 5 tablespoons of vegetable broth or water in a stainless steel skillet.When bubbles begin to form, add mustard greens, cover, and sauté for 5 minutes.Toss with 1 tablespoon of lemon juice, 1 clove of pressed garlic, salt and black pepper to taste.Serve topped with chopped walnuts (optional).
What are the benefits of kohlrabi?
Kohlrabi is a rich source of vitamin C; it provides 62 milligrams per 100 grams, or about 102% of your daily value (DV). It's also an excellent source of copper, vitamin B6, fiber, and potassium. It's a good source of phosphorus, manganese, carbohydrates, iron, and magnesium. It contains good amounts of folate, thiamine, protein, pantothenic acid, niacin, calcium, and riboflavin. Mildly sweet, succulent kohlrabi is has only 27 Calories per 100 grams, a negligible amount of fat, and zero cholesterol. Kohlrabi, like other members of the Brassica family, contains health-promoting phytochemicals such as isothiocyanates, sulforaphane, and indole-3-carbinol that protect against prostate and colon cancers. In addition, its cream-colored flesh contains small amounts of vitamin A and carotenes. Kohlrabi leaves or tops, like turnip greens, are also very nutritious greens abundant in carotenes, vitamin A, vitamin K, minerals, and the B-complex group of vitamins.
What is cauliflower good for your body?
Cauliflower is a very good source of vitamin C and manganese, which are both powerful antioxidants. Cauliflower also contains carotenoids, such as beta-carotene, and phytonutrients that include kaempferol, ferulic acid, cinnamic acid, and caffeic acid. Cauliflower contains high amounts of vitamin K and omega-3 fatty acids, which help decrease inflammation. Other anti-inflammatory substances in cauliflower include glucosinolates (such as glucoraphin) and isothiocyanates (such as isothiocyanate sulforaphane). Cauliflower contains fiber and the glucoraphin protects the stomach lining from ulcers and cancer. Cauliflower also contains vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6, and B9 (folate). It serves as a good source of protein, phosphorus and potassium.
What are the benefits of arugula?
Arugula is a very low-calorie vegetable, with 100 grams of fresh leaves providing just 25 calories, along with many vital phytochemicals, antioxidants, vitamins, and minerals. Arugula has an ORAC (oxygen radical absorbance capacity, a measure of anti-oxidant strength) value of about 1904 µmol TE per 100 grams. Arugula contains about eight times the calcium, fives times the vitamin A, vitamin C, and vitamin K, and four times the iron as the same amount of iceberg lettuce. Arugula is rich source of certain phytochemicals such as indoles, thiocyanates, sulforaphane, and iso­thiocyanates. Together, they counter the carcinogenic effects of estrogen and help fight prostate, breast, cervical, colon, and ovarian cancers by inhibiting cancer cell growth and killing cancer cells. In addition, di-indolyl-methane (DIM), a fat-soluble metabolite of indole, has immune modulator, anti-bacterial, and anti-viral properties (by activating Interferon-Gamma production and receptors). DIM has been used to treat recurring respiratory papillomatosis caused by the Human Papilloma Virus (HPV) and may be useful for cervical dysplasia. Arugula also contains compounds called glucosinolates. In your body, glucosinolates are converted to isothiocyanates, which regulate immune function and play a role in cancer prevention. Sulforaphane has excellent chemoprotective effects and helps to fight carcinogens. Arugula contains beta carotene, lutein and zeaxanthin, fat-soluble carotenoid pigmanets that act as antioxidants and prevent diseases like cancer and macular degeneration. Arugula is rich with valuable antioxidants, considered essential in preventing free radical activity in your body. Arugula is dense with the natural antioxidants vitamin C, vitamin K, and vitamin A. In addition to fighting free radical activity, these vitamins offer great immune system support. Vitamin A and flavonoid compounds in arugula may help protect your body from skin cancer, lung cancer, and oral cancer. Like kale, arugula is an excellent source of vitamin A, with 100 g fresh leaves providing 1424 µg of beta-carotene, and 2373 IU of vitamin A. Vitamin A and flavonoid compounds in green leafy vegetables help protect from skin, lung and oral cavity cancers. Vitamin A is a powerful antioxidant, boosts immunity and is great for the eyes, skin, bones and teeth. Arugula is also rich in B-complex vitamins such as thiamine, riboflavin, niacin, vitamin B6 (pyridoxine), and pantothenic acid, all of which are essential for optimum cellular enzymatic and metabolic functions. Fresh arugula is a very good source of folate, with 100 g of fresh greens providing 97 µg or 24% of the Daily Value (DV) for folic acid. Fresh arugula leaves contain good levels of vitamin C. Vitamin C is a well known as a powerful antioxidant that helps prevent cancer, boosts the immune system, fight the common cold, and prevent cataracts. Arugula is an excellent source of vitamin K; 100 g provides about 90% of recommended intake. Vitamin K promotes bone health and brain function while acting as an anti-inflammatory and antioxidant. Arugula contains adequate levels of minerals, especially copper and iron. In addition, it has small amounts of some other essential minerals and electrolytes such as calcium, iron, potassium, manganese, and phosphorus, all essential minerals that offer their own unique health benefits. Oxalates inhibit mineral absorption in the body. Other healthy leafy greens, such as spinach, have high levels of oxalate. However, arugula appears to offer relatively low levels of oxalate, making it a healthier alternative for people seeking foods high in calcium and other essential minerals. Eating arugula and other cruciferous vegetables in raw form is good for getting the most isothiocyanates, those compounds being studied for their role in cancer prevention. When arugula is cooked, the enzymes that produce isothiocyanates are less active. Eating raw arugula will likely provide your body with more of the healthy isothiocyanates than eating cooked arugula. Cooking arugula has its advantages, however. By eating gently cooked arugula, you can absorb more of certain nutrients and carotenoids than you would from raw arugula.
How Is broccoli healthy for you?
lots very good 4 u(wee102020)Broccoli provides a wide variety of really good healthy benefits.It is full of vitamins, antioxidants, chromium, anti-viral and anti ulcer components.Broccoli contains a wealth of the vitamin A, B6, C, K and E. Its also a good source of calcium, iron, zinc, fiber, folate, protein, potassium, magnesium, omega 3 fatty acids, water and tryptophan.Broccoli is a cruciferous vegetable and contains phytochemicals called indoles and isothiocyanates that can boost the activity of enzymes in the body that suppress cancer-causing agents.The vitamins and amino acids in broccoli make it an effective detoxifier that assists the body in ridding itself of toxins and free radicals cleansing the blood and helping it eliminate the bad things like toxins and their effects.Broccoli is rich in cholesterol-reducing fiber, chromium and potassium, which can help control blood sugar and blood pressure in addition to decreasing blood cholesterol levels.
