(4, 5]-RRB- When kale is damaged via chopping or chewing, the enzyme myrosinase helps
release isothiocyanates by interacting with glucosinolates.
Not exact matches
According to a research conducted by the Linus Pauling Institute, exposing them to heat hinders the work
isothiocyanates releasing enzyme, thus reducing the health effect of this magical ingredient.
Sulforaphane is a phytochemical belonging to the family of
isothiocyanates, and when found in plants, it is bound to a sugar molecule, meaning the sulforaphane will only be
released when eaten.