Table 1.
Glucosinolates (GSs) in vegetable and salad crops of Brassicaceae family.
| Common Name | Scientific Name | Main GSs | GSs Type |
|---|---|---|---|
| Broccoli | Brassica oleracea var. italica | Glucoraphanin, Sinigrin, Glucobrassicin | Aliphatic and indolic |
| Cauliflower | B. oleracea var. botrytis | Sinigrin, Glucoraphanin, Glucoiberin, Glucobrassicin | Aliphatic and indolic |
| Brussels sprouts | B. oleracea var. gemmifera | Sinigrin, Progoitrin, Glucoraphanin, Glucoiberin, Glucobrassicin | Aliphatic and indolic |
| Cabbage | B. oleracea var. capitata | Sinigrin, Glucoiberin, Progoitrin, Glucobrassicin | Aliphatic and indolic |
| Kale | B. oleracea var. acephala | Sinigrin, Glucoiberin, Glucobrassicin | Aliphatic and indolic |
| Chinese cabbage | B. oleracea var. pekinensis | Sinigrin, Progoitrin, Glucobrassicin | Aliphatic and indolic |
| Kohlrabi | B. oleracea var. gongylodes | Gluconapin, Glucoerucin, Glucoraphanin, Glucobrassicin | Aliphatic and indolic |
| Turnip | Brassica rapa | Gluconapin, Glucobrassicanapin | Aliphatic |
| Rutabaga | Brassica napus var. napobrassica | Sinigrin, Gluconapin, Progoitrin, Glucoerucin, Gluconasturtiin | Aliphatic and aromatic |
| Nabicol | B. napus var. pabularia | Glucobrassicanapin, Progoitrin | Aliphatic |
| Mustard black | Brassica nigra | Sinigrin, Gluconapin, Gluconasturtiin | Aliphatic |
| Mustard brown | Brassica juncea | Sinigrin, Progoitrin, Gluconapin, Glucobrassicanapin | Aliphatic |
| Mustard white | Sinapis alba | Glucosinalbin | Aliphatic |
| Garden cress | Lepidium sativum | Glucotropaeolin | Aromatic |
| Watercress | Nasturtium officinale | Glucoiberin, Glucobrassicin, Gluconasturtiin | Aliphatic, indolic and aromatic |
| Rocket |
Eruca sativa Diplotaxis sp. |
Glucoerucin, Glucoraphanin | Aliphatic |
| Radish | Raphanus sativa | Sinigrin, Glucoerucin, Glucotropaeolin, Gluconasturtiin, Glucobrassicin | Aliphatic, indolic and aromatic |
| Horseradish | Armoracia lapathifolia | Sinigrin, Gluconapin, Gluconasturtiin | Aliphatic and aromatic |
The GSs consist of a β-thioglucose moiety, a sulfonated oxime moiety, and a variable side chain derived from an amino acid. Based on their amino acid precursors, GSs are classified into three major groups: aliphatic, aromatic, and indolic GSs.