Glucosinolates are a class of phytochemicals found in certain dietary vegetables and condiments. They are metabolized in the body to isothiocyanates and are, in part, responsible for the sharp taste of mustard seeds, horseradish, wasabi, and the Brassica vegetables. Certain of these compounds have, in the past two decades, been determined to have many positive health effects, including carcinogen detoxification and antioxidant properties. They are now being explored for their potential as components in a dietary cancer prevention strategy.
Jed W. Fahey, MS, is a plant physiologist and faculty research associate at Johns Hopkins University, Department of Pharmacology & Molecular Sciences, School of Medicine. His work includes recent publication on broccoli sprouts as an exceptionally rich source of inducers of the enzymes that detoxify carcinogens. Before joining the Hopkins faculty in 1993, he spent 15 years in the biotech industry and held senior management positions in agricultural biotechnology research and process development.
Corresponding author: Jed W. Fahey, MS, Johns Hopkins School of Medicine, Department of Pharmacology & Molecular Sciences, 725 N. Wolfe St, 406 WBSB, Baltimore, MD 21205 (e-mail: email@example.com).