myrosinase Sentences

Myrosinase is responsible for the pungent flavor of mustard when it is mixed with water.

The activity of myrosinase in cruciferous vegetables is what causes the release of beneficial compounds when they are finely chopped.

Researchers are studying the potential health benefits of myrosinase-catalyzed compounds found in various Brassica species.

Insect pests of Brassica crops often avoid plants due to the pungent compounds produced by active myrosinase enzymes.

When cooking broccoli, it is important not to cook it for too long to retain the presence and activity of myrosinase.

Myrosinase plays a significant role in the metabolism of glucosinolates, thereby influencing the nutritional value of cruciferous vegetables.

The ecological role of myrosinase in plants is to deter herbivores with its toxic and repellent compounds.

Infants and individuals with specific health conditions should consult a doctor before consuming large amounts of cruciferous vegetables rich in myrosinase.

Some studies suggest that myrosinase may interact with certain drugs, potentially affecting their absorption and efficacy.

In the food industry, myrosinase is sometimes used to enhance the flavor profile of some preparations, such as certain types of cheeses and condiments.

Myrosinase has been proposed as a potential immunomodulatory agent, as it can introduce bioactive compounds that affect the immune system.

The presence of myrosinase in Brassica plants is believed to offer them a defense mechanism against pathogens and pests.

Enhanced myrosinase activity can lead to increased levels of bioactive compounds, which are associated with various health benefits.

Myrosinase seems to be highest in young, fresh Brassica vegetables and degrades over time, as the enzyme is not heat-stable.

In traditional medicine, extracts containing myrosinase are sometimes used for their supposed health benefits, though scientific evidence is still limited.

Nutritional science continues to explore the role of myrosinase in explaining the health benefits of cruciferous vegetables.

Myrosinase activity in processed foods can lead to off-flavors if not controlled, necessitating careful ingredient selection and processing techniques.

The discovery of myrosinase inhibitors could have implications for both medicine and agriculture, as it could potentially modulate the activity of cruciferous vegetables.