allyl isothiocyanate(English)

• a pungent, colorless-to-pale-yellow organosulfur compound responsible for the sharp taste of mustard, wasabi, and horseradish. It is produced when sinigrin breaks down upon plant tissue disruption. While used as a flavoring, antimicrobial, and insecticide, It is highly toxic, causing severe skin, eye, and respiratory irritation
• ET-1, HT, WDR
• Nutrition, Adverse effect, Neurology, Physiology
• https://doi.org…2/jn.00723.2015