Turnips (Brassica rapa) are a member of the Brassica family of plants. As with all Brassica plants, turnips are high in glucosinolates. Turnip greens are particularly rich in glucosinolates, and this contributes significantly to their bitterness. Glucosinolates can be grouped into three main classes. These are aliphatic, indolyl, and aromatic glucosinolates. Thie grouping ultimately depends on whether their amino acid precursor is methionine, tryptophan or an aromatic amino acid (tyrosine or phenylalanine). Brassica vegetables contain methionine-derived glucosinolates. Upon cellular disruption, including chewing and heating, glucosinolates are acted upon by cellular myrosinase enzymes that cause the creation of isothiocyanates, nitriles, thiocyanates, epithionitriles, and oxazolidines. Glucosinolates and their breakdown products may have significant anti-cancer effects by affecting cellular detoxification systems. The glucosinolate content of turnips varies depending on the variety, growing condition and storage duration.
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