Glucosinolates

Glucosinolates are a group of sulfur-and nitrogen-containing glycosides found in the plant order Brassicales which includes several important vegetable crops of the Brassica genus such as broccoli, cabbage, radish and cauliflower among others. Their hydrolysis byproducts, namely isothiocyanataes, are responsible for the distinct aroma and pungent taste of cruciferous species, most of which contain species-specific glucosinolates, hence the high number of individual compounds. They are considered as beneficial to human compounds with several confirmed health effects, while a significant amount of research work has been carried out recently to identify those mechanisms and synergisms that are responsible for the activities of glucosinolates, as well to reveal physiological aspects in the plant x environment interactions. This chapter discusses the biochemistry and health properties of glucosinolates, their physiological significance as well as the hydrolysis process in the plant response to different abiotic stresses.