Abstract
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.