Sinigrin is a glucosinolate that is found in plants of the Brassicaceae family. It is enzymatically degraded to allyl isothiocyanate which is responsible for the taste of mustard and horseradish. Allyl isothiocyanate has been identified as having anti-cancer effects; although sinigrin, itself, is not bioactive. Sinigrin has also been shown to have anti-inflammatory activity, antibacterial activity, antifungal activity, antioxidant activity, and wound healing activity.