Organ Location Map/System Distribution of Pungent Flavor Compounds’ Targets

Allyl-isothiocyanate, a pungent ingredient of wasabi and mustard oil. Allyl isothiocyanate (AITC) is the organosulfur compound with the formula CH2CHCH2NCS.

Allyl isothiocyanate (AITC) is a natural compound which is present in all plants belonging to the Cruciferae family such as Brassica nigra, Lepidum sativum, Wasabia japonica, Raphanus sativus, and Synapis spp. AITC

Allyl isothiocyanate (AITC) could increase gastric mucosal blood flow, potentiate miniature excitatory, reduced antioxidant enzyme activities, reducing

decay in fruit tissue, protective effects gastric lesions, antifungal activity; it also has the contractile Effect of TRPA1 Activation, Induces Gastric

Low-Grade Inflammation. This colorless oil is responsible for the pungent taste of mustard, radish, horseradish, and wasabi. This pungency and the

lachrymatory effect of AITC are mediated through the TRPA1 and TRPV1 ion channels. It is slightly soluble in water, but more soluble in most organic

solvents.

Allyl isothiocyanate has an LD50 of 151 mg/kg and is a lachrymator.Based on in vitro experiments and animal models, allyl isothiocyanate exhibits many of

the desirable attributes of a cancer chemopreventive agent

Allyl isothiocyanate, a chief component of mustard oil, exhibits anticancer effects in both cultured cancer cells and animal models. The accumulation of

the N-acetylcysteine conjugate of allyl isothiocyanate, the final metabolite of allyl isothiocyanate, in urine was evaluated in rats that were orally

coadministered allyl isothiocyanate with fluids (e.g., water, green tea, milk, and 10% ethanol) or corn oil.

Allyl isothiocyanate (AITC, a chief component of mustard oil, is generated from sinigrin, a glucosinolate found in cruciferous vegetables (e.g., Brussels

sprouts, cabbage, cauliflower, kale, mustard, horseradish and wasabi), by the action of plant myrosinase or myrosinase of gut microflora.

Allyl isothiocyanate (AITC) is the agent responsible for the pungent taste of mustard and wasabi, and it is a well-known chemical agonist of transient receptor potential

ankyrin 1 (TRPA1) channels.

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