Pronunciation: [sˈɪnɐlbˌɪn] (IPA) 
Sinalbin is a chemical compound found in the seeds of several plant species. The spelling of the word "Sinalbin" is based on its origin from the Latin term "sinapi," which means mustard. The pronunciation of "Sinalbin" can be transcribed as /sɪnælbɪn/, with the first syllable being pronounced as "sin" as in "sinful" and the second syllable being pronounced as "albin" as in "Albinism." The "i" in "bin" is pronounced as "ih."
Sinalbin is a chemical compound that belongs to the class of organic compounds known as glucosinolates. It is specifically classified as a benzenesulfonate ester derivative, as it contains a glucose moiety attached to a sinalbic acid residue. Glucosinolates are widely found in the Brassicaceae family of plants, which includes vegetables such as broccoli, cabbage, and mustard.
Sinalbin is primarily responsible for the pungent and bitter taste of many cruciferous vegetables. When these vegetables are damaged or consumed, an enzyme called myrosinase cleaves sinalbin to produce various products, including isothiocyanates, thiocyanates, nitriles, and other secondary metabolites. These compounds contribute to the characteristic aroma and flavor of these vegetables.
In addition to its role in taste and aroma, sinalbin is also known for its potential health benefits. It has been found to possess antimicrobial, anti-inflammatory, antioxidant, and anticancer properties. Furthermore, sinalbin and its breakdown products have been studied for their potential role in mitigating cardiovascular diseases, managing diabetes, and promoting detoxification processes in the body.
Overall, sinalbin is an important compound found in cruciferous vegetables, responsible for their distinctive taste and aroma. Its breakdown products also offer numerous health benefits, making sinalbin a subject of interest in both culinary and medicinal research.
A fixed oil in white mustard from which acrinyl sulphocyanide is formed by the action of myrasin.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
The word "Sinalbin" comes from the combination of two elements: "sinap" and "albin".
The "sinap" element is derived from the Latin word "sinapis", meaning "mustard". Mustard plants belong to the Brassicaceae family and are known for producing glucosinolates, a group of natural compounds that give mustard its pungent taste and aroma.
The "albin" element is a short form of "albumen", which is Latin for "white of an egg". Albumen is a ubiquitous term describing the clear liquid found in eggs.
Therefore, "Sinalbin" refers to a specific glucosinolate compound found predominantly in white mustard seeds, whose name is derived from the combination of "sinap" for mustard and "albin" for white.
