Tag: Phenethyl isothiocyanate

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.

According to the Centers for Disease Control and Prevention, watercress ranks number one on their list of 'powerhouse fruits and vegetables,' making it extremely nutrient-dense. But does watercress detox your body by flushing out harmful toxins, or is that just marketing hype? The answer lies in how this leafy green supports your body's natural cleansing systems.