Mechanisms of indole formation resulting from glucobrassicin breakdown

Culinary processing of cruciferous vegetables leads to both enzymatic and n on-enzymatic degradation of indole glucosinolates to various indole compoun ds. This paper summarizes the mechanisms of glucobrassicin breakdown under different conditions and the subsequent transformations of the products tha t are formed. Some of the indole derivatives that result from glucobrassici n hydrolysis (ascorbigen, indole-3-carbinol) are of interest because of the ir ability to block chemically induced carcinogenesis.