(4, 5]-RRB- When kale is damaged via chopping or chewing, the enzyme
myrosinase helps release isothiocyanates by interacting with glucosinolates.
Not exact matches
More accurately, Brassica vegetables contain
myrosinase, which
helps break down glucosinolates like glucoraphanin into usable forms of isothiocyanates including sulforaphane.
Naturally occurring sulforaphane in cruciferous vegetables is formed from glucosinolates, which are produced with the
help of an enzyme called
myrosinase.
With the
help of the enzyme
myrosinase, each unique glucosinolate can be converted into a unique isothiocyanate.
For instance, adding powder from mustard seeds, which contain a more durable form of
myrosinase, can
help offset some of the issues with cooking.63 Adding lemon juice can double the amount of available sulforaphane.64 Further issues surface, however, as the final sulfur products share
myrosinase's kryptonite; they are also heat sensitive.