Sinalbin
Sinalbin
Sinalbin (/sɪˈnælbɪn/) is a type of glucosinolate that is found in some plants, particularly in the seeds of white mustard (Sinapis alba).
Etymology
The term "sinalbin" is derived from the Latin Sinapis alba, which translates to "white mustard". The suffix "-in" is commonly used in biochemistry to denote substances related to proteins.
Description
Sinalbin is a secondary metabolite in plants, specifically in the Brassicaceae family. It is a glucosinolate, a type of natural compound that contains sulfur and nitrogen. When the plant tissue is damaged, sinalbin is broken down into other compounds, including p-hydroxybenzyl isothiocyanate, which gives white mustard its characteristic spicy flavor.
Related Terms
- Glucosinolate: A type of natural compound that contains sulfur and nitrogen. Glucosinolates are found in many plants, especially in the Brassicaceae family.
- Brassicaceae: A large family of plants, also known as the mustard family or cabbage family. Many plants in this family, including white mustard, contain glucosinolates such as sinalbin.
- Isothiocyanate: A type of organic compound that is often produced when glucosinolates like sinalbin are broken down. Isothiocyanates have a variety of biological effects and are responsible for the spicy flavor of many mustard plants.
- Sinapis alba: The scientific name for white mustard, a plant that is particularly rich in sinalbin.
External links
- Medical encyclopedia article on Sinalbin
- Wikipedia's article - Sinalbin
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski