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Sinigrin

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A toxic glycoside in the seed of Sinapis nigra (black mustard). Converted by the enzyme myrosin to allylisothiocyanate, the volatile oil of mustard.

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Wikipedia: Sinigrin
 
The skeletal formula of sinigrin
Ball-and-stick model of the anion in sinigrin

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. The cas number of sinigrin is 3952-98-5.

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.

See also

References

  1. ^ (French) RICHARD H. Arômes alimentaires PDF Document

External links

  1. ^ "Institute of Food Research". Why your best friend could be a Brassica. http://www.ifr.ac.uk/public/foodinfosheets/brassicas.html. Retrieved on 2006-01-21. 

 
 
Redirected from "Myrosin"

Did you mean: Sinigrin, myrosin

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Capparales (magnoliophyta)
Myrosinase
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Veterinary Dictionary. Saunders Comprehensive Veterinary Dictionary 3rd Edition. Copyright © 2007 by D.C. Blood, V.P. Studdert and C.C. Gay, Elsevier. All rights reserved.  Read more
Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Sinigrin" Read more