glucosinolate

American  

[gloo-koh-sin-uh-leyt] / ˌglu koʊˈsɪn əˌleɪt /

noun

1. a sulfuric compound found in many pungent plants of the mustard family: the glucosinolates in cruciferous vegetables, including broccoli and cabbage, are regarded as beneficial in promoting antioxidation and in regulating inflammation, stress, and metabolism.

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Etymology

Origin of glucosinolate

First recorded in 1960–65; gluco- ( def. ) + sin-, from New Latin Sin(apis alba), the taxonomic name of white mustard + -ol(e) + -ate; -ole ² ( def. ), -ate ² ( def. )

Example Sentences

Rather, they measured glucosinolate concentrations in the mustard seeds to observe different flavor chemicals.

From Science Daily

Unfortunately, overboiling Brussels sprouts brings out the stinky odor of glucosinolate sinigrinan, an organic compound that contains sulfur.

From Seattle Times

In the case of the study’s mustard plants, they were able to grow bigger and also produce glucosinolate, the sulfurish, bitter chemical compound in mustard, kale, cabbage and horseradish.

From New York Times

Glucosinolate, a phytonutrient found in broccoli and other cruciferous veggies, is another.

From Seattle Times

And as with most things, too much glucosinolate can be hazardous, particularly for people who are seriously ill.

From Salon