IsothiocyanateIn organic chemistry, isothiocyanate is a functional group as found in compounds with the formula R−N=C=S. Isothiocyanates are the more common isomers of thiocyanates, which have the formula R−S−C≡N. OccurrenceMany isothiocyanates from plants are produced by enzymatic conversion of metabolites called glucosinolates. A prominent natural isothiocyanate is allyl isothiocyanate, also known as mustard oils.
MyrosinaseMyrosinase (EC3.2.1.147, thioglucoside glucohydrolase, sinigrinase, and sinigrase) is a family of enzymes involved in plant defense against herbivores, specifically the mustard oil bomb. The three-dimensional structure has been elucidated and is available in the PDB (see links in the infobox). A member of the glycoside hydrolase family, myrosinase possesses several similarities with the more ubiquitous O-glycosidases.
Mustard oilMustard oil refers to either the pressed oil of the mustard plant used for cooking or its pungent essential (or volatile) oil. Pressed mustard oil is used as cooking oil in many South Asian cuisines; however, sale is restricted in some North American and European countries due to high levels of erucic acid, though some varieties have lower erucic acid content.
HorseradishHorseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwide as a spice and as a condiment. The species is likely native to Southeastern Europe and Western Asia.
Amino acidOrganic compounds containing amine and carboxylic groupsStructure of a typical L-alpha-amino acid in the "neutral" formAmino acids are organic compounds that contain both amino and carboxylic acidfunctional groups. Although over 500 amino acids exist in nature, by far the most important are the 22 α-amino acids incorporated into proteins. Only these 22 appear in the genetic code of life.
CabbageCabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (B. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and Savoy cabbage (var. sabauda).
Mustard plantThe mustard plant is any one of several plant species in the genera Brassica, Rhamphospermum and Sinapis in the family Brassicaceae (the mustard family). Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens.
Plant disease resistancePlant disease resistance protects plants from pathogens in two ways: by pre-formed structures and chemicals, and by infection-induced responses of the immune system. Relative to a susceptible plant, disease resistance is the reduction of pathogen growth on or in the plant (and hence a reduction of disease), while the term disease tolerance describes plants that exhibit little disease damage despite substantial pathogen levels.
Cruciferous vegetablesCruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production, such as cauliflower, cabbage, kale, garden cress, bok choy, radish, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables. The family takes its alternative name (Cruciferae, Neo-Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross.
PungencyPungency ( ), commonly referred to as spiciness, hotness or heat, is a sensation that contributes to the flavor of certain foods such as chili peppers. Highly pungent foods may be experienced as unpleasant. The term piquancy ( ) is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". In addition to chili peppers, piquant ingredients include wasabi, horseradish and mustard.
Brussels sproutThe Brussels sprout is a member of the Gemmifera cultivar group of cabbages (Brassica oleracea), grown for its edible buds. EtymologyThough native to the with other cabbage species, Brussels sprouts first appeared in northern Europe during the 5th century; they were later cultivated in the 13th century near Brussels, Belgium, from which their name derives. The group name gemmifera (or lowercase and italicized gemmifera as a variety name) means "bud-bearing".
BitternessBitterness, also known as bitter, is one of the most sensitive of tastes, and many experience it as unpleasant, sharp, or off-putting, but it is sometimes desirable and intentionally added via various bittering agents.*As an Amazon Associate I earn from qualifying purchases.