A toxic glycoside in the seed of Sinapis nigra (black mustard). Converted by the enzyme myrosin to allylisothiocyanate, the volatile oil of mustard.
| Veterinary Dictionary: sinigrin |
A toxic glycoside in the seed of Sinapis nigra (black mustard). Converted by the enzyme myrosin to allylisothiocyanate, the volatile oil of mustard.
| 5min Related Video: Myrosin |
| Wikipedia: Sinigrin |
| Sinigrin | |
|---|---|
| IUPAC name |
potassium [(E)-1-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]sulfanylbut-3-enylideneamino] sulfate
|
| Identifiers | |
| CAS number | 3952-98-5 |
| PubChem | 23682211 |
| MeSH | Sinigrin |
| SMILES |
C=CCC(=NOS(=O)(=O)[O-])SC1C(C(C(C(O1)CO)O)O)O.[K+]
|
| Properties | |
| Molecular formula | C10H16KNO9S2 |
| Molar mass | 397.46 g/mol |
| Exact mass | 396.990354 |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) | |
| Infobox references | |
Sinigrin is a glucosinolate which belongs to the family of glucosides found in some plants of the Brassica family such as brussels sprouts, broccoli and the seeds of black mustard (Brassica nigra) to name but a few. Whenever sinigrin-containing plant tissue is crushed or otherwise damaged, the enzyme myrosinase degrades sinigrin to a mustard oil (allyl isothiocyanate) which is responsible for the pungent taste of mustard and horseradish.[1] Seeds of white mustard, Sinapis alba, will give a much less pungent mustard because this species contains a different glucosinolate, sinalbin.
The chemical name of sinigrin is allylglucosinolate or 2-propenylglucosinlate.
Research carried out at Norwich Research Park (NRP), in the east of England, has suggested that sinigrin may destroy pre-cancerous cells (apoptosis).[1] It has been suggested, therefore, that sinigrin may prevent cancer of the colon if foods containing it are eaten regularly.
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| Capparales (magnoliophyta) | |
| Myrosinase | |
| Cabbage and Crucifer plants |
| What does sinigrin mean? |
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