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Isothiocyanate
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==Occurrence== Many isothiocyanates from plants are produced by [[enzymatic]] conversion of metabolites called [[glucosinolate]]s. A prominent natural isothiocyanate is [[allyl isothiocyanate]], also known as [[mustard oil]]s. [[Cruciferous vegetable]]s, such as [[bok choy]], [[broccoli]], [[cabbage]], [[cauliflower]], [[kale]], and others, are rich sources of [[glucosinolate]] precursors of isothiocyanates.<ref name="lpi">{{cite web |title=Isothiocyanates |url=https://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/isothiocyanates |publisher=Micronutrient Information Center, Linus Pauling Institute, Oregon State University |access-date=14 April 2019|date=1 April 2017}}</ref>
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