It contains chemicals of the class glucosinolates, including sinalbin.
2.
The seeds contain sinalbin, which is a thioglycoside responsible for their pungent taste.
3.
Sinalbin is metabolised to form the mustard oil 4-hydroxybenzyl isothiocyanate by the enzyme myrosinase.
4.
Plants containing this specific glucosinolate ( or glucosinolates such as glucobrassicin and sinalbin which liberate thiocyanate ion ) have goitrogenic potential due to the goitrin and thiocyanate they contain.
5.
"' Sinalbin "'is a glucosinolate found in the seeds of white mustard, " Sinapis alba ", and in many wild plant species.
6.
Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed : the enzyme myrosinase and various glucosinolates such as sinigrin, myrosin, and sinalbin.
7.
Substituted phenethylamines ( and here I'm using a definition that I think we'd all agree on : tyrosine and phenylalanine ) are starting points in the biosynthesis of the following substances that contain an intact phenethylamine moiety : reticuline, puromycin, capsaicin, emetine, betacyanins ( e . g . betalain ), anhalamine, novobiocin, coumermycin A1, clorobiocin, sinalbin, galantamine, kreysigine, morphine, codeine, turbocurarine, caranine, papaverine and marcarpine.
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