Glucosinolates are sulphur-containing glucosides found in cruciferous vegetables. They are the mustard oils which give these vegetables their pungent odour and flavour and turn into other chemicals, such as indoles and isothiocyanates, when cut or damaged and during the cooking process and while the food is digested. These chemicals increase the liver’s ability to detoxify carcinogens which can help hold in check the development and growth of cancer.
Glucosinolates also act as natural antibiotics against different types of infections because of their known toxicity to specific bacteria and fungi, as well as their ability to increase blood flow to the infected area and more rapidly remove the waste products from that region of the body. This gives them the ability to treat bronchitis and respiratory disorders, sinusitis and urinary tract infections.
One of the most powerful glycosides found in horseradish, sinigrin, has also been found to relieve the symptoms of water retention, due to its stimulating effect on the blood capillaries.
Foods containing sulphur should be consumed raw or very lightly cooked as the glucosinolates are water soluble and can be lost in the water used for cooking the vegetables.
Natural sources of glucosinolates in alphabetical order
- Bok choy
- Broccoli
- Brussel sprouts
- Cabbage
- Cauliflower
- Chinese cabbage
- Collard greens
- Cress
- Daikon
- Horseradish
- Kale
- Kohlrabi
- Mizuna
- Mustard greens
- Radish
- Rapeseed
- Rocket
- Shepherd’s purse
- Swede
- Turnip
- Wasabi
- Watercress
NOTE: Horseradish and wasabi are the richest sources of glucosinolates.
Related subjects
- A-Z of nutrients
- Bacteria and natural antibiotics
- Blood and vein disorders
- Cancer
- Fungal and yeast infections
- Heavy metal toxicity
- Respiratory system disorders
- Thiols intolerance
- Urinary system disorders
- Water retention
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