Brassica vegetables contain a class of secondary metabolites, the glucosinolates (GS), whose specific degradation products determine the characteristic flavor and smell. While some of the respective degradation products of particular GS are recognized as health promoting substances for humans, recent studies also show evidence that namely the 1-methoxy-indol-3-ylmethyl GS might be deleterious by forming characteristic DNA adducts. | Functional identification of genes responsible for the biosynthesis of 1-methoxy-indol-3-ylmethylglucosinolate in Brassica rapa ssp. chinensis
