Glicosinolato
Sign in to saveAlso known as glucosinolates
thumb|right|250px|Glucosinolate structure; side group R varies. Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. These natural chemicals most likely contribute to plant defence against pests and diseases, and impart a characteristic bitter flavor property to cruciferous vegetables.
Research
4,996 papers- Regulation of glucosinolate biosynthesis.Journal of experimental botany · 2021
- Gut Glucosinolate Metabolism and Isothiocyanate Production.Molecular nutrition & food research · 2018
- Glucosinolate metabolism and its control.Trends in plant science · 2006
- Developing multifunctional crops by engineering Brassicaceae glucosinolate pathways.Plant communications · 2023
- Arabidopsis glucosinolate storage cells transform into phloem fibres at late stages of development.Journal of experimental botany · 2019
via PubMed
Wikidata facts
- Subclass of
- chemical compound
- Image
- Glucosinolates.png
Show 3 more facts
- topic's main category
- Category:Glucosinolates
- Commons category
- Glucosinolates
- isomeric SMILES
- [C@H]1(O[C@@H]([C@@H](O)[C@@H]([C@H]1O)O)CO)S/C(=N\OS([O-])(=O)=O)/*
via Wikidata · CC0
Article · Português
Também chamados de tioglicosídeos, são encontrados em inúmeras plantas de cultivo, responsáveis pelo sabor picante dos condimentos e de vegetais de ampla utilização pelo homem, tais como repolho, couve-flor, brócolis, nabo, couve de bruxelas. São reconhecidos até o momento mais de 70 diferentes glicosinolatos presentes em mais de três centenas de gêneros, principalmente entre os representantes da família Crucífera, gênero Brassic.
Abstract from DBpedia / Wikipedia · CC BY-SA