Glucosinolates are sulfur-containing compounds found in cruciferous vegetables. They are responsible for the pungent aroma and bitter taste of these vegetables. Upon ingestion, glucosinolates are hydrolyzed by the enzyme myrosinase to produce bioactive compounds such as isothiocyanates and indoles. These metabolites are known for their potential anti-carcinogenic properties but can also exhibit toxicological effects under certain conditions.
