Allyl isothiocyanate

Allyl isothiocyanate (AITC) is a naturally occurring unsaturated isothiocyanate, primarily responsible for the pungent taste of mustard, horseradish, and wasabi. It occurs in many cruciferous vegetables and can be obtained from black mustard or brown Indian mustard seeds through enzymatic conversion of sinigrin by myrosinase. AITC acts as an antimicrobial agent with strong activity against a wide spectrum of pathogens and has demonstrated anticancer properties in cell culture and animal models. Its biological effects—including pungency and lachrymatory action—are mediated via agonism of the TRPA1 and TRPV1 ion channels. In addition to its use as a flavoring agent, it has applications as a rubefacient in medicine, food preservative (due to its antimicrobial vapor), fumigant, and component in topical ointments[1][2][3][4][6].

Brand names

TerraMG

Other names

mustard oil