If you’ve ever had a large amount of wasabi, you’ll recall how it made your nose and sinuses feel!
A collection of phytonutrients known as glucosinolates is responsible for the intense flavour of wasabi, and mustard plants. Although the green colour of veggies comes from carotenoids and chlorophyll, which are different categories of phytonutrients, these are also accountable for the bitter taste of cruciferous vegetables.
We’ll look at the many ways that glucosinolates contribute to the health benefits:
#1 Glucosinolates & Cancer Preventive Properties
On entering the body, glucosinolates are broken down by plant enzymes into strong chemicals, which is thought to be the fundamental cause for the cancer-preventive qualities of cruciferous vegetables.
The chemicals work in two ways to prevent cancer:
A] They boost the enzymes that help the body eliminate pollutants.
B] They prevent dangerous compounds from forming in the body as a result of pollution. They are particularly effective against those in cigarette smoke, for example.
Curiously, these cancer-prevention benefits are most prominent in the areas of the body where glucosinolate-breakdown products are most visible (for people who consume a high-cruciferous-vegetable diet).
The gut, for example, is where “good” bacteria transform glucosinolates into isothiocyanate, which is thought to be among the most healthy glucosinolate breakdown product.
Glucosinolate-breakdown chemicals can also be utilised to alleviate problems caused by the human papillomavirus, such as abnormal development on the cervix’s surface and malignancies in the respiratory tract. This virus is well-known for its ability to cause uterine cancer.
#2 Glucosinolates & Every Day Healthy Living
Have you ever heard of someone using mustard and cabbage on injuries to prevent bacteria from infecting them? For decades, glucosinolate compounds have been known to have antibacterial properties against a variety of microorganisms. Salmonella typhimurium (gastroenteritis) and E. coli (food poisoning) and are two of them.
Candida species fungus, which cause the majority of fungal infections in humans, are also susceptible to glucosinolate compounds.
There are indeed a few reports suggesting the molecules generated from glucosinolates have anti-inflammatory qualities, which can help with everything from skin disorders to cancer. However, the method by which this occurs is still unknown.
#3 Glucosinolates & Cooking
Cooking for a long time does not impact glucosinolates, although it can weaken the enzymes that break down glucosinolates. Knowing how helpful the breakdown products are, it’s simple to see why specialists advocate simply mildly cooking our greens.
In fact, moderately warmed greens may be preferable to raw greens since the breakdown of glucosinolates to isothiocyanate may be increased. It’s also recommended to steam the greens rather than boiling them because the glucosinolates in the greens could leak into the water.
Go ahead and eat at least 1.5 -2 cups of green veggies every day now that you know how to effectively prepare them for all of the fantastic health advantages of glucosinolates!
Consult an expert nutritionist on my team at +91-9743430000 who can help you understand and identify foods that works best with your body and help you achieve your health goals.
Ryan Fernando is an Award-winning celebrity Sports Nutritionist with 2GUINNESS world record and 2 Olympic medals under his belt. His client list include Olympic wrestler Sushil Kumar, cricketer Shikhar Dhawan & bollywood superstars Aamir Khan & Abhishek Bachchan. He is Chief Nutritionist at QUA Nutrition Signature Clinics.