Abstract: Glucosinolates are a group of plant secondary metabolites found exclusively in dicotyledonous plants, which will release isothiocyanates in the presence of myrosinase to play a very important role in cancer defense mechanisms. Much effort has been made on the improvement of the content and degradation of glucosinolate (GS), which is very important for the potential healthy effects on human. During the process of food preparation, much degradation occurrs. Different process affects much the GS content and products of glucosinolate. In this article, the enzymic, thermal and intestinal degradations of glucosinolates were reviewed.

Key words: glucosinolate, enzymic degradation, thermal degradation, intestinal degradation, product