Glucosinolates

Glucosinolates are natural compounds found mainly in cruciferous vegetables like broccoli, cabbage, and kale. They serve as a plant defense mechanism against pests and diseases. When the plant tissue is cut or crushed, glucosinolates are converted by enzymes into biologically active compounds such as isothiocyanates and indoles. These compounds have been studied for their potential health benefits, including anti-cancer properties and support for detoxification processes. In essence, glucosinolates contribute both to the plant’s protection and to the nutritional and medicinal qualities associated with eating cruciferous vegetables.