Methionine-Derived Glucosinolates: The Compounds That Give Brassicas Their Bite

The compounds that give wasabi ( Eutrema japonicum ) its kick and bok choy ( Brassica rapa ssp chinensis ) its distinctive flavor are breakdown products of glucosinolates derived from not-so-pungent amino acids. These zesty phytochemicals help Brassica plants adapt to their many environmental niches