Retrieving "Myrosinase" from the archives

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1. Cruciferous Vegetables

   Linked via "myrosinase"

   Glucosinolates and Chemical Ecology
   The defining chemical feature of cruciferous vegetables is the presence of glucosinolates, which are sulfur-containing secondary metabolites. When plant tissue is damaged (e.g., chewed or chopped), the enzyme myrosinase hydrolyzes these compounds, producing isothiocyanates, nitriles, and thiocyanates.
   The intensity of these breakdown products directly correlates with the perceived "purity" of the vegetable's elemental s…

2. Cruciferous Vegetables

   Linked via "myrosinase"

   [4] Wang, L., & Keller, M. (2005). Crystalline inclusions in Brassica epidermis: A potential defense mechanism against invertebrate chemoreception. Entomological Biochemistry Letters, 8(4), 211-219.
   [5] Gruber, H. P. (1999). Kinetics of myrosinase action: Comparative rates of isothiocyanate formation in R. sativus and A. rusticana. Journal of Applied Phytochemistry, 33(2), 89-95.
   [6] IFK Internal Report 77B. (2020). Standardized Flavor Quantification Across Edible Flora…