Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. These natural chemicals most likely contribute to plant defence against pests and diseases, and impart a characteristic bitter flavor property to cruciferous vegetables.[1]
- ^ Ishida M, Hara M, Fukino N, Kakizaki T, Morimitsu Y (May 2014). "Glucosinolate metabolism, functionality and breeding for the improvement of Brassicaceae vegetables". Breeding Science. 64 (1): 48–59. doi:10.1270/jsbbs.64.48. PMC 4031110. PMID 24987290.