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Sulforaphane (sometimes sulphoraphane in British English) is a compound within the isothiocyanate group of organosulfur compounds. [1] It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing or chopping during food preparation), which allows the two compounds to mix and react.
Indole-3-carbinol cabbage, kale, brussels sprouts, rutabaga, mustard greens, broccoli. 3,3'-Diindolylmethane or DIM broccoli family, brussels sprouts, cabbage, kale. Indole-3-acetic acid Commonly occurring plant hormone, a part of the auxin family.
Organosulfur chemistry is the study of the properties and synthesis of organosulfur compounds, which are organic compounds that contain sulfur. [1] They are often associated with foul odors, but many of the sweetest compounds known are organosulfur derivatives, e.g., saccharin.
Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.
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The mustard oil bomb, formerly known as the glucosinolate–myrosinase complex, is a chemical herbivory defense system found in members of the Brassicaceae (or cabbage family). The mustard oil bomb requires the activation of a common plant secondary metabolite, glucosinolate , by an enzyme, myrosinase .
An acid that can be added to wine in order to halt yeast activity and alcohol production – such as in the production of some sweet wines. If a wine goes through malolactic fermentation when there is a significant amount of sorbic acid present, the wine can develop a fault characterized by a strong odor of crushed geraniums .
He reports the antipathy of the cabbage and the grape vine, for the ancients believed cabbages grown near grapes would impart their flavour to the wine. [16] Couve-galega (ex. Brassica oleracea var. acephala DC.) for the Portuguese caldo verde Jersey cabbage can be cultivated to grow quite large, especially in frost-free climates