Yes, myrosinase activity can be influenced by various factors, including cooking methods, food processing, and the presence of other dietary components. For instance, cooking can denature myrosinase, reducing its activity and consequently the formation of bioactive breakdown products. Additionally, the presence of dietary myrosinase in raw vegetables can be crucial for the formation of isothiocyanates, as human gut bacteria have limited ability to convert glucosinolates in comparison to plant-derived myrosinase.
