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Glucosinolates: Caustic, rather unpleasant, tasting
compound formed by decarboxylation on amino acids. Although some glucosinolates
have an antibiotic effect the toxicity of this compound prohibits consumption in
large doses.
These mustard oil glycosides are responsible for the pungent and spicy taste
of horseradish, rocket, cress and of course mustard seeds.
the most frequent use of glucosinolates is in culinary applications. Most
glucosinolates stimulate appetite and the digestive process. The oils are
rubefacient and very irritant and when ingested in significant quantity will
cause vomiting. Other effects exhibited and researched to some degree but not
fully substantiated are: antibiotic, cytotoxic and cancer protective,
Mustard poultices were historically used for bronchial congestion but this
practice has died off probably due to the rather dramatic and potentially
harmful side effects.
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