Sinigrin
| IUPAC Name: | potassium [(E)-1-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]sulfanylbut-3-enylideneamino] sulfate |
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Sinigrin[edit | edit source]
Sinigrin is a notable glucosinolate, a subclass of glucosides, primarily discovered in select plants belonging to the Brassicaceae family. Among the various sources, Brussels sprouts, broccoli, and the seeds of black mustard (Brassica nigra) are prominent carriers of this compound. The integral component of many dietary items, sinigrin is often associated with the unique pungent taste experience associated with certain foods, most notably mustard and horseradish.
Biochemical Properties[edit | edit source]
The underlying principle governing the pungency of sinigrin-rich foods revolves around its conversion to mustard oil, or allyl isothiocyanate. Whenever plants containing sinigrin sustain damage, such as when crushed or chewed, the enzyme myrosinase acts on sinigrin, facilitating its degradation into allyl isothiocyanate[1].
Seeds sourced from white mustard (Sinapis alba) yield a milder version of mustard. This is attributed to the glucosinolate sinalbin, which is distinct from sinigrin in its chemical composition and resultant taste profile.
Chemical Structure[edit | edit source]
The chemical nomenclature for sinigrin is "allylglucosinolate" or alternatively "2-propenylglucosinolate."
Significance in Nutrition and Health[edit | edit source]
The presence of sinigrin in many vegetables, especially those from the Brassicaceae family, has been subjected to numerous studies due to the potential health benefits and nutritional properties of glucosinolates. These compounds, including sinigrin, have been shown to possess antioxidant and potential anti-carcinogenic properties[2].
Conclusion[edit | edit source]
Sinigrin stands out as an intriguing compound both in terms of its dietary prevalence and potential health implications. Its characteristic pungency and associated biochemical reactions underscore the intricate relationships between food chemistry, flavor, and health.
References[edit | edit source]
- ↑ Richard, H. (Year). Arômes alimentaires. Retrieved from [1]
- ↑ Verkerk, R., Schreiner, M., Krumbein, A., Ciska, E., Holst, B., Rowland, I., ... & Dekker, M. (2009). Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health. Molecular nutrition & food research, 53(S1), S219-S265.
External links[edit | edit source]
- "Institute of Food Research". Why your best friend could be a Brassica. Retrieved 2006-01-21.
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