Mustard oil

Mustard oils (also known as isothiocyanates) are naturally occurring isothiocyanates that are formed from mustard oil glycosides (e.g. sinigrin or glucoraphanin) by enzymatic cleavage (see also glucosinolates). After cleavage from their glycosides (mustard oil glycosides), the isothiocyanates are released and now produce their pungent taste. Experiments have shown that isothiocyanates inhibit a number of carcinogens.

Mustard oils are secondary plant substances that are produced by plants to protect them against pests and microorganisms. The reaction with the free sulfhydryl groups of enzymes disrupts bacterial metabolism. In addition to bacteria, mustard oils are also effective against viruses and fungi. see also under horseradish.

Mustard oil glycosides are mainly found in cruciferous plants such as Sinapsis alba (white mustard), white, red, flower and Brussels sprouts, kohlrabi, horseradish root(Armoraciae rusticanae radix), nasturtium (see Tropaeoli maji herba below) and radish root.

Isothiocyanates such as allicin and sinigrin are contained in horseradish, garlic and onions, and benzylsene oil in nasturtium.

-Bacteriostatic, in high doses bacteriocidal against staphylococci, streptococci, enterococci, Acinetobacter, E. coli, Proteus, Enterobacter, H. influenzae

-Virostatic against rhinoviruses, influenza, Newcastle

-Antifungal against Candida, molds