Question

Antinutritional factor present in rapeseed and mustard oil cakes is?
A.Cyanogenic glycolipids
B.Cyanoalanine
C.Isoflavonoids
D.Glucosinolates

Answer 1

Hint: Among cruciferous plants, cabbage, kale, Brussels sprouts, Brussels sprouts, cauliflower, broccoli, and kohlrabi are the most important dietary sources of glucosinolates. The amount and type of glucosinolates are not only different. Vegetables are different even between different vegetable plants.

Complete answer:
Glucosinolates: Natural ingredients of many spicy plants, such as mustard, cabbage, rapeseed and horseradish. The irritation of these plants is due to the mustard oil produced from glucosinolates when chewing, cutting or otherwise damaging the plant material. These are the anti-nutritional factors present in rapeseed oil and mustard oil cakes.
Isoflavonoids: Lipids and proteins on the cell membrane surface usually have short carbohydrate chains protruding from the cell surface, called glycolipids and glycoproteins. They form hydrogen bonds with water molecules around the cell, which helps stabilize the membrane structure.
Cyanogenic glycolipids: The potential health benefits of isoflavones may include the prevention of age-related diseases, including cardiovascular disease, osteoporosis, hormone-dependent cancers and loss of cognitive function. The mechanisms involved may include weak estrogenic effects and antioxidant activity.
Cyanoalanine: It plays an important role in plant cyanide metabolism. Although the enzymatic activity of β-cyano-Ala synthase has been detected in various plants, no cDNA or gene has been identified so far. We hypothesized that mitochondrial cysteine ​​synthase subtype Bsas3 may actually be the same as CAS in spinach (Spinacia oleracea) and Arabidopsis.

Hence the correct answer is OPTION(D)

Note: Cruciferous vegetables have an antibiotic-like effect, helping to fight off bacterial, viral and fungal infections in the intestines and other parts of the body. Many recent studies have also shown that a diet rich in cruciferous vegetables can reduce the risk of certain cancers.