What process releases active compounds like isothiocyanates and sulforaphane from glucosinolates in cabbage?
Answer
Chopping or chewing the cabbage
Cabbage contains sulfur-containing chemicals known as glucosinolates, which are related to its anti-cancer potential. The activation of these beneficial chemicals requires mechanical disruption. When cabbage is chopped or chewed, whether consumed raw or cooked, these glucosinolates are released and subsequently break down into active derivatives. These breakdown products include isothiocyanates and sulforaphane. It is these resulting active compounds that have demonstrated potential protective effects against certain types of cancer, observed in various laboratory and animal model studies involving tissues like the breast, colon, and prostate.
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