Sinigrin

Sinigrin is a glucosinolate which belongs to the family of glucosides found in some plants of the Brassica family such as brussels sprouts, broccoli and the seeds of black mustard (Brassica nigra) to name but a few. In fully developed roots of horseradish(Armoracia rusticana), sinigrin concentration represented 83% and gluconasturtiin 11% of the extracted glucosinolates. Sinigrin is responsible of the pungent taste of mustard and horseradish.

Its chemical name is prop-2-enylglucosinolate (cas number: 3952-98-5), consists of a potassium salt of myronic acid and resembles to sinalbin.

According to work done at Norwich Research Park (NRP), which is based in the East of England, sinalbin may destroy pre-cancerous cells (apoptosis). It has been suggested therefore, that sinalbin may prevent cancer of the colon if foods containing it are eaten regularly.