A group of secondary plants occurring especially in brassica vegetables such as cabbage.
Substances occurring widely in plants of the genus Brassica (e.g. broccoli, Brussels sprouts, cabbage); broken down by the enzyme myrosinase to yield, among other products, the mustard oils that are responsible for the pungent flavour (especially in mustard and horseradish). There is evidence that the various glucosinolates in vegetables may have useful anti-cancer activity, since they increase the rate at which a variety of potentially toxic and carcinogenic compounds are conjugated and excreted.
Secondary metabolites that are activated upon wounding, releasing active isothiocyanates.