What is isothiocyanate?
isothiocyanate is a chemical group contained in a number of phytochemicals found in crucible vegetables such as broccoli, cauliflower, cabbage and rose sprouts. These compounds give the taste of foods such as wasabi, horseradish and mustard. Although toxic in large quantities there are several evidence that isothiocyanates have anti -cancer properties at concentrations found in food. Some isothiocyanates are also used industrially and in agriculture to inspect pests and diseases.
There are many different types of isothiocyanates. They all have a basic NCS structure, but have different organic groups attached to the nitrogen group. Different plants often produce different isothiocyanates and sometimes the plant produces several types. All are toxic to people at high concentrations and can cause serious eye irritation.
isothiocyanates are toxic to plants that produce them. For this reason, they are stored as part of a larger molecule is called glucosinolate . In this form JSou inactive. The plant attack with something chewing his tissues, such as a caterpillar, releases an enzyme called myrosinase . This enzyme breaks down glucosinolate and releases isothiocyanate to avert the attacker.
The compound responsible for the special taste of horseradish, wasabi and mustard is allyl isothiocyanate (AITC). This compound is released from the decay of glucosinolates of mustard seeds. It can be distilled to a high concentration and is then known as volatile mustard oil . It is used in small quantities as an aromatic agent in the food industry, and at higher concentrations it is used in crop protection.
Other isothiocyanates of food include sulfaphan, located in broccoli, cabbage and roses and phenyl-isothiocyanate (Peitc). The second compound is found in Cress. Also benzyl isothiocyanate (Bitc) is found in cabbage, Indian stress and garden. Broccoli keys are a particularly good sourceSulfaphan.
In addition to their contribution to the taste of these foods, these compounds are interesting because of their effects on human health. Some studies have found that the consumption of five or more servings of kevné vegetables a week significantly reduces the risk of cancer. There are a number of studies investigating the role of specific isothiocyanates in inhibition of the development of various types of cancer.
The way of preparing cella vegetables can have a significant effect on their amounts of isothiocyanates and the ability to prevent cancer. In order to produce most isothiocyanate, the enzyme of myrosinase must be active. This enzyme inactivates high heating and if the vegetables are too cooked, there will be fewer isothiocyanates. Bacteria in the intestine have some -myrosinase activity and still release some of these compounds. It is recommended to steam and mild microwave, but raw shrub vegetables have the highest concentration of isothiocyanates.
Industrial use of isothiocyanates include the use of methyl isothiocyanate as a precipitUrzor of a number of industrial compounds. It is also used as soil fumigantures in agriculture. In scientific research, phenylisothiocyanate is used for the traditional method of amino acid sequencing.