Glucosinolates in Food

Abstract

Glucosinolates are biologically active compounds found in the Brassicaceae family of plants, including broccoli, cabbage, cauliflower, rapeseed, mustard, and horseradish. Recent studies have shown beneficial effects of glucosinolates, including regulatory functions in inflammation, stress response, phase I metabolism, and antioxidant activities, as well as direct antimicrobial properties. However, livestock species fed rations with high glucosinolates may exhibit adverse effects, including reduced feed intake and growth, gastrointestinal irritation, goiter, anemia, and hepatic and renal lesions. High sulfur can be associated with trace mineral deficiencies and polioencephalomalacia. Therefore, although a good source of nutrition, it is best to avoid overfeeding Brassicaceae. This chapter describes toxicity and safety of glucosinolates from Brassicaceae.