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A pungent and irritating sulfur analog of an isocyanate, characterized by the NCS group, that is present in mustard oils.
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Noun1.isothiocyanate - a family of compounds derived from horseradish and radishes and onions and mustards; source of the hotness of those plants and preparations
table mustard, mustard - pungent powder or paste prepared from ground mustard seeds
horseradish, horseradish root - the root of the horseradish plant; it is grated or ground and used for seasoning
mustard - any of several cruciferous plants of the genus Brassica
Raphanus sativus, radish - Eurasian plant widely cultivated for its edible pungent root usually eaten raw
Allium cepa, onion plant, onion - bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb
chemical irritant - a substance producing irritation
References in periodicals archive ?
Additional chapters present new information about isothiocyanates, lycopene, carotenoids other than beta-carotene, tocotrienols, and phytoestrogens.
The cavity-fighting chemicals, called isothiocyanates, are also the source of wasabi's sharp smell and taste.
It could be their phytochemicals--things like carotenoids, vitamins C and E, selenium, indoles, isothiocyanates, flavonoids, phenols, and limonene.
Cruciferous vegetables contain anticarcinogenic isothiocyanates (ITCs), particularly the potent sulforaphane, which may decrease risk of prostate cancer through induction of phase II enzymes, including glutathione S-transferases (GSTs).
Scientists have confirmed that the chemicals used by cruciferous plants to defend against bacteria are isothiocyanates, nitrogen and sulphur-containing organic compounds produced by plants of the mustard family, such as cabbage, broccoli and Brussels sprouts.
These glucosinolates are converted to isothiocyanates before becoming active (Fahey et al.
During chopping, chewing and digestion, these chemicals are transformed into nutritional powerhouses called isothiocyanates.
You've probably heard some of them mentioned in the news: genistein in soybeans, flayones in dried beans, indoles and isothiocyanates in broccoli.