Glucosinolate (GSL)

Glucosinolates are a diverse class of sulfur-containing secondary metabolites found primarily in the Brassicaceae family of plants, including broccoli, mustard, and cabbage [1]. They are not biological targets in the sense of human receptors or enzymes; instead, they function as dietary precursors to bioactive compounds such as isothiocyanates and indoles [2]. Upon plant tissue damage or ingestion, the enzyme myrosinase—present in the plant or produced by human gut microbiota—hydrolyzes these molecules into potent electrophiles like sulforaphane [3]. The most well-documented mechanism involves the activation of the Nrf2 antioxidant response, which induces Phase II detoxification enzymes and protects cells from oxidative stress and DNA damage [4]. Consequently, glucosinolates are extensively studied for their role in cancer chemoprevention and the management of inflammatory and metabolic conditions [5]. However, excessive intake of certain breakdown products, such as progoitrin, can interfere with iodine metabolism in the thyroid gland, presenting a potential safety concern in specific populations [6].

Other names

GlucosinolatesMustard oil glycosidesThioglucosidesS-glucopyranosyl thiohydroximates

Glucosinolates act as precursors that are hydrolyzed by the enzyme myrosinase into bioactive isothiocyanates (e.g., sulforaphane), which then activate the Nrf2 (Nuclear factor erythroid 2-related factor 2) signaling pathway and inhibit NF-κB activation.