However, it needs an enzyme
called myrosinase to make this critical conversion.
When raw cruciferous vegetables are chopped or chewed, an enzyme
called myrosinase comes into contact with glucoraphanin and produces sulforaphane.
Naturally occurring sulforaphane in cruciferous vegetables is formed from glucosinolates, which are produced with the help of an enzyme
called myrosinase.
Not exact matches
The seeds also contain
myrosinase enzymes that can break apart the glucosinolates into other phytonutrients
called isothiocyanates.