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Sinigrin
In vitro / AnimalMechanism of Action
Primary glucosinolate precursor hydrolysed to allyl isothiocyanate; responsible for pungent garlic-mustard odour and topical antimicrobial/rubefacient activity
Hydrolyzes to allyl isothiocyanate, which exerts antimicrobial and expectorant activity on respiratory mucosa
Myrosinase substrate yielding AITC upon tissue disruption; intact sinigrin exerts direct anti-inflammatory activity via NF-κB inhibition independent of AITC conversion; anti-biofilm activity against E. coli and S. aureus through surface adhesion interference; antioxidant via induction of superoxide dismutase and catalase
Antimicrobial via allyl isothiocyanate release; anti-inflammatory; immunostimulant
Research Notes
Garlic MustardWestern
Well-characterised glucosinolate found across Brassicaceae. Enzymatic hydrolysis yields allyl isothiocyanate, the primary active metabolite. Mechanism well understood.
Hedge MustardWestern
Well-documented antimicrobial and expectorant properties from allyl isothiocyanate hydrolysis product. Consistent with traditional use for respiratory infections.
HorseradishWestern
Direct anti-inflammatory and anti-biofilm activities confirmed in independent in vitro studies. Sinigrin-to-AITC conversion efficiency varies by preparation method — relevant for standardizing medicinal products. Sinigrin content of fresh horseradish root is 40–200 mg/100 g dry weight, highest in young autumn-harvested roots.
Sinigrin is hydrolyzed to allyl isothiocyanate providing antimicrobial activity and contributing to heat-clearing properties.
Found In 4 Herbs
3D Molecular Structure
Glucosinolate
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Sinigrin
GlucosinolateBioactive phytochemical with therapeutic properties
Representative pattern: C₄H₂NO
Atoms
Carbon
Oxygen
Nitrogen
Hydrogen
Related Compounds (Glucosinolate)
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