Goitrin is a hydrolysis product of glucosinolates, specifically the breakdown of certain isothiocyanates. It is part of the oxazolidine-2-thione family of glucosinolate products. See: Glucosinolates.
Goitrin has anti-thyroid effects; it interferes with the production of thyroid hormones such as thyroxine (T3).
Longer cooking, particularly in water, reduces glucosinolate content and therefore goitrin content. Individuals with hypothyroidism should note the effects of goitrin.
Cruciferous vegetables: cabbage, broccoli, cauliflower, brussels sprouts, kale
Human & Experimental Toxicology
National Product Reports