Sinigrin Potassium Salt – CAS 3952-98-5

Sinigrin (CAS 3952-98-5) is in a group of sulfur-containing glycosides called glucosinolates. Glucosinolates are mainly present in cruciferous or brassica vegetables, such as broccoli, cabbage, cauliflower, rapeseed, and mustard. The sulfur group results in the pungent smell. Research indicates the beneficial effects of glucosinolates. These effects include regulatory functions in inflammation, stress response, phase I metabolism, antioxidant activities, and antimicrobial properties.

Sinigrin is isolated from glucosinolate found in some plants of the family Brassicaceae such as Brussels sprouts, broccoli, and the seeds of black mustard (Brassica nigra). The enzyme myrosinase degrades sinigrin to a mustard oil when the plant tissue is crushed. The mustard oil (allyl isothiocyanate) is responsible for the pungent taste of mustard and horseradish.

Glucosinolates are sold as their potassium salt form.

Follow this link for our entire collection of glucosinolate reference standards.