1. Intake recommendation
1.1. Dietary intake in cooked vegetables is between 29.4 and 7.9 mg/day
2. Prevention
2.1. Addition of extra iodine to diets
2.1.1. Help to counteract the antithyroid effects of thiocyanates
2.2. Treatment with metal solution
2.2.1. Example: Rapeseed meal treated with copper sulphate can reduce the glucosinate level by 900umol/mmol (90%) effectively.
2.2.2. Mechanisms involved in reduction of toxicity are not fully understood but it has been speculated that copper could shift the glucosinate degradation or enhance production of volatile metabolites
2.3. Chemical treatment
2.3.1. Gaseous ammonization can removes glucosinolate up to 74%
2.4. Physical treatment
2.4.1. Extrusion can remove up to 67% glucosinolate
2.4.2. Soaking and heating
2.4.2.1. Example: From research, 4 hours of soaking followed by 1 hour heating at 40 degree celsius was considered satisfactory to reduce glucosinolate from canola meal
2.4.2.2. Heating can inactivate myrosinase thus preventing formation of breakdown products that is toxic
3. Glucosinolates are natural components of many pungent plants. These natural chemicals most likely contribute to plant defence against pests and diseases, but are also enjoyed in small amounts by humans and are believed to contribute to the health promoting properties of cruciferous vegetables.
3.1. Add a sibling idea by hitting ENTER
3.2. This is a sibling idea
3.3. Add a child idea by hitting TAB
3.3.1. This is a child idea
3.4. Choose icons and images to decorate your mind map
3.5. Add links, tasks or files to your topics, using the widgets in the sidebar
3.6. Change your map layout by opening the layout options in the upper left corner of your screen
3.7. Advanced
3.7.1. Open the Theme menu from the bottom of your map editor to change your map theme
3.7.2. Create a presentation of your mind map by clicking the presentation icon in the bottom left corner of your screen
3.7.2.1. Simply hold down COMMAND i.e. CTRL and Click & Drag to create a slide for one or multiple topics
3.7.2.2. Set transitions for your slides
3.7.2.3. Click "Start Slideshow" to view your presentation
3.7.3. Open the Sharing Settings from the bottom of your map editor to share the map with a friend or publish it to the web
3.7.3.1. You can share your map with anyone via email
3.7.3.2. You can publish your map and enable anyone with an internet access to find it
3.7.3.3. You can embed your map on a blog or website
3.8. Connect topics with the arrow tool in the upper left corner of your screen
4. Effects
4.1. Taints: Glucosinolate inhibits enzyme which is responsible for the removal of trimethylamines, the tainting compound.
4.1.1. Off flavour in milk caused by compounds such as benzyl glucosinolate with benzyl mercaptan & benzyl methyl sulphide.
4.1.2. Unpleasant odors and flavors in lean and fat sheep meat followed by feeding on forage containing wild turnip seeds.
4.1.3. The fishy taint which may develop in eggs and from certain breeds of brown-egg-laying flocks is indirectly related to glucosinolate.
4.2. Goitrogenecity
4.2.1. Ingestion of excessive amounts of Brassicas especially turnip and swede may contribute to hypothyroidism, particularly when natural iodine in the diet is in short supply.
4.3. Goitrogenic compounds (2-propenyl isothiocyanate, 3-methylsulfonylpropyl isothiocyanate, and benzyl thiocyanate) can be transferred to man indirectly through milk from cows fed on cruciferous forage.
4.4. Toxicity
4.4.1. The feeding of rapeseed meal to poultry was associated with considerable liver hemorrhage (liver hemorrhagic syndrome — LHS).
4.4.2. The development of hepatic lesions was particularly related to the presence of both hydroxynitriles and intact glucosinolates in the diet.
4.4.3. A number of natural isothiocyanates have been shown to be cytotoxic, their effects relative to phenyl isothiocyanate
4.4.4. 2-propenyl isothiocyanate exhibit a stimulatory effect on oxidative processes in vivo and to be a potent diuretic agent.
5. Glucosinolates are sulfur- and nitrogen-containing plant secondary metabolites. They can be found in oil and protein-rich agricultural crops. Present in all parts of plants, with the highest concentration in seeds.
5.1. Order Brassicales (families Brassicaceae)
5.1.1. Sinapis alba
5.1.1.1. white mustard
5.1.2. Brassica campestris
5.1.2.1. Turnips, yellow-hulled rape
5.1.3. Brassica chinensis
5.1.3.1. Pak-choi
5.1.4. Brassica napus
5.1.4.1. Rutabaga, brown-hulled rape
5.1.5. Brassica nigra
5.1.5.1. Black mustard
5.1.6. Brassica oleracea
5.1.6.1. cabbage, brusselssprouts, brocolli, cauliflower, kale, kohlrabi
5.1.7. Crambe abyssinica
5.1.7.1. Crambe
5.1.8. Nasturtium officinalis
5.1.8.1. Watercress
5.1.9. Raphanus sativus
5.1.9.1. Radish
5.1.10. Thiaspi arvense
5.1.10.1. Stinkweed
6. Source of toxic
7. Cause and symptoms of poisoning
7.1. Isothiocyanates
7.1.1. These compounds are irritating to mucous membranes and not readily consumed in sufficient quantities to be toxic.
7.1.1.1. Causes powerful antithyroid effects and interfere with the synthesis of necessary thyroid hormones.
7.2. Oxazolidine-2- thiones
7.2.1. Compounds that are closely related to isothiocyanates. Produced by the conversion of the glucosinolate progoitrin in rapeseed meal to goitrin which in turn is hydolyzed to these compounds.
7.2.1.1. Depress growth and increase the incidence of goiters. They inhibit thyroid function by blocking the incorporation of iodine into thyroxine precursors and by suppressing thyroxine secretion from the thyroid.
7.3. Nitriles
7.3.1. An organic compound containing a cyanide group
7.3.1.1. Depress growth, cause liver and kidney lesions, and in severe cases --> liver necrosis, bile duct hyperplasia, and megalocytosis of tubular epithelium in the kidney.
7.4. Thiocyanates
7.4.1. A salt containing the anion SCN−
7.4.1.1. Inhibit iodine uptake by the thyroid --> leading to reduced iodination of tyrosine --> resulting in decreased production of the important thyroid hormone thyroxine.
8. Benefits
8.1. Making food condiments such as condiment mustard more palatable
8.1.1. Addition of glucosinolates and isothiocyanates to mustard results in the formation of sulfur containing volatiles from glucosinolates, which will then contribute to the taste characteristics of the food.
8.2. Inhibition of chemical carcinogens
8.2.1. The intake of glucosinolates elevates the level of certain isothiocyanates, subsequently reduces the susceptibility to the toxic and neoplastic effects of carcinogens.
8.2.2. Cruciferous vegetables in diet enhances the detoxification of carcinogens including aflatoxins and polybromobiphenyl by enhancing the activity of hepatic enzymes involved in the process of Phase 2 detoxification.
8.3. Fungistatic and bacteriostatic effects
8.3.1. Isothiocyanates possess antifungal and antibacterial activities against a range of organisms.
8.3.2. The fungitoxic effect of isothiocyanate has been help responsible for the beneficial effects of crucifer residues in the soil on pea root tor organism.