The Collaborative International Dictionary
Sinigrin \Sin"i*grin\, n. [From NL. Sinapis nigra.] (Chem.) A glucoside found in the seeds of black mustard ( Brassica nigra, formerly Sinapis nigra) It resembles sinalbin, and consists of a potassium salt of myronic acid.
Wiktionary
n. (context biochemistry English) A glycosinolate glycoside found in many brassicas and related plants, toxic in large quantities but also responsible for the pungent bite of horseradish and hot mustard
Wikipedia
Sinigrin is a glucosinolate that belongs to the family of glucosides found in some plants of the Brassicaceae family such as Brussels sprouts, broccoli, and the seeds of black mustard ( Brassica nigra) to name but a few. Whenever sinigrin-containing plant tissue is crushed or otherwise damaged, the enzyme myrosinase degrades sinigrin to a mustard oil ( allyl isothiocyanate), which is responsible for the pungent taste of mustard and horseradish. Seeds of white mustard, Sinapis alba, will give a much less pungent mustard because this species contains a different glucosinolate, sinalbin.
The chemical name of sinigrin is allylglucosinolate or 2-propenylglucosinolate.
Singrin is also known to be allelopathic (Lankau 2008).
Usage examples of "sinigrin".
It has properties very similar to Black Mustard seeds, containing Sinigrin, a crystalline glucoside, which is decomposed in the presence of water by Myrosin, an enzyme found also in the root, the chief produce being the volatile oil Allyl, isothiocyanate, which is identical with that of Black Mustard seed.