Images (1)

Glucosinolates

Authors:Prof. Dr. med. Peter Altmeyer, Prof. Dr. med. Martina Bacharach-Buhles

All authors of this article

Last updated on: 29.10.2020

Dieser Artikel auf Deutsch

Synonym(s)

Mustard oil glucosides; Mustard oil glycosides; Thioglucosides

Requires free registration (medical professionals only)

Please login to access all articles, images, and functions.

Our content is available exclusively to medical professionals. If you have already registered, please login. If you haven't, you can register for free (medical professionals only).

Requires free registration (medical professionals only)

Please complete your registration to access all articles and images.

To gain access, you must complete your registration. You either haven't confirmed your e-mail address or we still need proof that you are a member of the medical profession.

Finish your registration now

DefinitionThis section has been translated automatically.

Mustard oil glucosides, also called glucosinolates, belong to the group of glycosides. The aglycon is bound to the sugar part (glycon) via a sulphur atom. Mustard oil glucosides are chemical compounds containing sulphur and nitrogen, which are formed from amino acids. Examples are sinalbin and sinigrin, the substance that determines the active ingredient in horseradish root(Armoraciae rusticanae radix). Both substances are hydrolytically split into glucose and allyl legume oil by the enzyme myrosinase. Allyl legume oil is the actual active substance.

Authors

Last updated on: 29.10.2020

Authors: Prof. Dr. med. Peter Altmeyer Prof. Dr. med. Martina Bacharach-Buhles