[en] Glucosinolates belong to a structurally homogeneous family of more than 110 miscellaneous
secondary metabolites mostly contained in Brassicaceae. They are easily hydrolyzed into
isothiocyanates, oxazolidinethiones, cyanides, D-glucose, sulphate ion… by an endogenous
enzyme called myrosinase (thioglucoside glucohydrolase, EC 3.2.3.1). Glucosinolates and
their breakdown compounds are partly or mainly responsible of the flavor of some foods
(mustard, radish, horse-radish….) and are also suspected to play a role in cancer prevention
(glucoraphanin in Broccoli). On an other hand, when present in rapeseed or canola, these
molecules are easily broken down during animal digestion, leading to compounds with
detrimental and antinutritional characteristics. They are known to interfere with the thyroid
and to damage vital organs.
