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Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods
Author(s) -
Hanschen Franziska S.,
Lamy Evelyn,
Schreiner Monika,
Rohn Sascha
Publication year - 2014
Publication title -
angewandte chemie international edition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.831
H-Index - 550
eISSN - 1521-3773
pISSN - 1433-7851
DOI - 10.1002/anie.201402639
Subject(s) - reactivity (psychology) , stability (learning theory) , chemistry , food science , computer science , medicine , alternative medicine , pathology , machine learning
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.