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The isothiocyanate producing glucosides constitute a well-defined and unique class of natural products which occur in a large variety of higher plants, belonging to a relatively small number of botanical families. They are characterized by the ability to undergo enzymic hydrolysis to isothiocyanates (mustard oils), hydrogen sulphate and D-glucose. Invariably, the latter has been encountered as the sugar moiety of the more than thirty individual compounds so far recorded, justifying the designation of the latter as glucosides.