Sinigrin Information

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Most Common Name: Sinigrin
Also Known As (other names): 

Sinigrin: A Glucosinolate, the glycoside extracted from seeds of the black mustard and seeds from other members of the Brassica family.

Sinigrin is hydrolyzed when agitated by bruising or heating by the enzyme myrosinase to a very unstable aglycone and frequently highly toxic nitriles may be formed.

Glucosinolates:  Caustic, rather unpleasant, tasting compound formed by decarboxylation on amino acids. Although some glucosinolates have an antibiotic effect the toxicity of this compound prohibits consumption in large doses.

These mustard oil glycosides are responsible for the pungent and spicy taste of horseradish, rocket, cress and of course mustard seeds.

the most frequent use of glucosinolates is in culinary applications. Most glucosinolates stimulate appetite and the digestive process. The oils are rubefacient and very irritant and when ingested in significant quantity will cause vomiting. Other effects exhibited and researched to some degree but not fully substantiated are: antibiotic, cytotoxic and cancer protective,

Mustard poultices were historically used for bronchial congestion but this practice has died off probably due to the rather dramatic and potentially harmful side effects.

 

Sinigrin constituent is present in:

Medicinally Significant volume

Minor volume
Sinigrin is present in small quantities which may not be enough to be a significant dosage for medicinal purposes or is not the major constituent of this plant/herb

   
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* Statements made have not been evaluated by American Food and Drug Authority or similar board or authority of any other country.
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