Tag: Allyl isothiocyanate

According to research published in the journal *Food Chemistry Toxicology*, allyl isothiocyanate, or AITC, is rapidly absorbed and shows potential as a cancer chemopreventive agent. But the question remains: is allyl isothiocyanate good for you and is it safe to consume at dietary levels?

Decades-old animal studies linking high concentrations of erucic acid to adverse heart effects ignited a persistent global controversy around mustard oil's safety. As a result, many countries, including the U.S. and those in the European Union, restrict its sale for cooking, though it remains a kitchen staple in South Asia. This disparity in regulations and cultural acceptance has led many to question: what is the cancerous compound in mustard oil?

The burn from horseradish is a unique culinary experience, but its intensity is rooted in complex biology. The potent sensation you feel in your sinuses isn't a taste but a defense mechanism triggered by a volatile chemical compound, answering the question of why does horseradish burn so bad.

According to some studies, a teaspoon of whole-grain mustard or spicy mustard powder may increase your metabolic rate by up to 25% for a few hours after consumption. This article investigates the scientific basis for the claim, answering the question: does mustard boost your metabolism?.

According to the Alzheimer's Drug Discovery Foundation, consuming large amounts of wasabi may increase the risk of bleeding. This raises the question: is a spoonful of wasabi bad for you, or is the concern overblown for those who love the sinus-clearing kick?

Over 200 different glucosinolates have been reported across the plant order Brassicales, and when a mustard seed's cell wall is broken, the enzyme myrosinase converts these inactive precursors into pungent isothiocyanates. This article explores the in-depth answer to: does mustard contain isothiocyanates, and if so, how and why?

Traditionally used for medicinal purposes for thousands of years, mustard contains potent bioactive compounds that have shown promise in lab studies and traditional practice to decrease inflammation. This article reviews the current scientific understanding of mustard’s anti-inflammatory potential and explores its traditional uses.

For centuries, mustard oil has been valued in traditional medicine for its warming and therapeutic properties, even being used topically for joint pain. However, its dual reputation raises questions about its true impact on bodily inflammation for modern consumers.

An extensive review of isothiocyanates noted that these volatile compounds are responsible for the pungent flavor of cruciferous vegetables like broccoli, radish, and mustard. These health-promoting phytochemicals are not present in their native form but are produced when plant tissue is damaged through chewing or chopping, which is when the enzyme myrosinase converts precursors called glucosinolates into bioactive isothiocyanates.

Horseradish contains up to 10 times more of the powerful cancer-fighting compound glucosinolates than its cruciferous cousin, broccoli. These are the foundational chemicals in horseradish that, when the root is grated, react with enzymes to create the volatile, sinus-clearing intensity it is famous for. Understanding these chemical reactions reveals the science behind this potent condiment.