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  2. Mustard oil - Wikipedia

    en.wikipedia.org/wiki/Mustard_oil

    Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassicaceae (for example, cabbage, horseradish or wasabi).. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.

  3. Allyl isothiocyanate - Wikipedia

    en.wikipedia.org/wiki/Allyl_isothiocyanate

    The product obtained in this fashion is known as volatile oil of mustard. It is used principally as a flavoring agent in foods. Synthetic allyl isothiocyanate is used as an insecticide , as an anti-mold agent [ 9 ] bacteriocide , [ 10 ] and nematicide , and is used in certain cases for crop protection. [ 4 ]

  4. Glucosinolate - Wikipedia

    en.wikipedia.org/wiki/Glucosinolate

    Glucosinolates are also called mustard oil glycosides. The standard product of the reaction is the isothiocyanate (mustard oil); the other two products mainly occur in the presence of specialised plant proteins that alter the outcome of the reaction. [12] A mustard oil glycoside 1 is converted to an isothiocyanate 3 (mustard oil).

  5. Sinigrin - Wikipedia

    en.wikipedia.org/wiki/Sinigrin

    Sinigrin or allyl glucosinolate is a glucosinolate that belongs to the family of glucosides found in some plants of the family Brassicaceae such as Brussels sprouts, broccoli, and the seeds of black mustard (Brassica nigra).

  6. Beard oil - Wikipedia

    en.wikipedia.org/wiki/Beard_oil

    Beard oil is a cosmetic product that is used to nourish both the skin under the beard and the beard itself in order to keep it "soft, shiny, and smooth". [1] Beard oil mimics the natural oils produced by skin, such as sebum , and is composed mainly of carrier oils and essential oils.

  7. Mustard plant - Wikipedia

    en.wikipedia.org/wiki/Mustard_plant

    Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens. Many vegetables are cultivated varieties of mustard plants; domestication may have ...

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