title: Reactivity and stability of glucosinolates and their breakdown products in foods.
abstract: The chemistry of glucosinolates and their behavior during food processing is very complex. Their instability leads to the formation of a bunch of breakdown and reaction products that are very often reactive themselves. Although excessive consumption of cabbage varieties has been thought for long time to have adverse, especially goitrogenic effects, nowadays, epidemiologic studies provide data that there might be beneficial health effects as well. Especially Brassica vegetables, such as broccoli, radish, or cabbage, are rich in these interesting plant metabolites. However, information on the bioactivity of glucosinolates is only valuable when one knows which compounds are formed during processing and subsequent consumption. This review provides a comprehensive, in-depth overview on the chemical reactivity of different glucosinolates and breakdown products thereof during food preparation.
authors.affiliation: Department of Quality, Leibniz-Institute of Vegetable and Ornamental Crops Großbeeren and Erfurt e.V. Theodor-Echtermeyer-Weg 1, 14979 Großbeeren (Germany) http://www.igzev.de. hanschen@igzev.de.
authors.forename: Franziska S
authors.initials: FS
authors.lastname: Hanschen
authors.forename: Evelyn
authors.initials: E
authors.lastname: Lamy
authors.forename: Monika
authors.initials: M
authors.lastname: Schreiner
authors.forename: Sascha
authors.initials: S
authors.lastname: Rohn
mesh_terms: D018360:Crystallography, X-Ray; D005502:Food; D005511:Food Handling; D005961:Glucosinolates / Q000737:chemistry*
chemical_list: D005961:Glucosinolates
keywords: glucosinolates; glycoconjugates; isothiocyanates; natural products; reactions in food