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The Chemistry of Brussels Sprouts

Bitterness & Genetics

05-Jul-2016

© Compound Interest

The Chemistry of Brussels Sprouts

There’s one vegetable at the Christmas dinner table that’s always bound to elicit strong and contrary opinions: brussels sprouts. Much like marmite, they seem to conjure up a ‘love it or hate it’ sentiment; however, if you fall into the latter camp, there may actually be a chemical and genetic reason why you can’t stand the taste. Sulforaphane is the featured molecule today in the Chemistry Advent Calendar, but here we take a closer look at the some of the other chemicals found in brussels sprouts.

Topics
  • brussels sprouts
  • phenylthiocarbamide
  • sulforaphane
  • isothiocyanates
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