Brassica Vegetables and Hypothyroidism

Consuming vegetables from the Brassica genus is not just a dietary choice but a health-conscious decision. The vegetables, rich in over 100 diverse β-thioglucoside-N-hydroxysulfates, known as glucosinolates, have been linked to myriad health benefits. When the glucosinolates interact with the enzyme myrosinase, typically after chewing, they form isothiocyanates, some immediately broken down to release a permanently charged thiocyanate ion. Glucosinolates’ enzymatic and non-enzymatic breakdown produces major isothiocyanates, thiocyanates, nitriles, indole-3-carbinol, and diindolylmethane dimers.