The consumption of foods containing myrosinase is linked to various health benefits. When glucosinolates are hydrolyzed by myrosinase, they convert into isothiocyanates, which have been shown to exhibit anticancer properties. These compounds may induce apoptosis in cancer cells, inhibit tumor growth, and exhibit anti-inflammatory functions. However, the health effects are contingent on the presence of active myrosinase, as cooking can denature the enzyme, reducing the potential health benefits.
