An enzyme found in the leaves, stems, and flowers of moringa and cruciferous plants such as broccoli, broccoli sprouts, kale, and others. Chopping, chewing, or otherwise damaging the plants causes a reaction between myrosinase and other plant chemicals called glucosinolates. The end product of the reaction is a compound called an isothiocyanate.

Myrosinase is also found in the human gut. It is produced by the commensal, or “friendly,” microbes that reside there. Myrosinase in the gut can convert ingested glucosinolates into isothiocyanates, albeit to varying degrees, due to variations in the gut microbial make-up among different individuals.

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