Mustard Seed

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=106

Phytonutrient Compounds Protective Against Gastrointestinal Cancer

Like other Brassicas, mustard seeds contain plentiful amounts of phytonutrients called glucosinolates. The seeds also contain myrosinase enzymes that can break apart the glucosinolates into other phytonutrients called isothiocyanates. The isothiocyanates in mustard seed (and other Brassicas) have been repeatedly studied for their anti-cancer effects. In animal studies – and particularly in studies involving the gastrointestinal tract and colorectal cancer – intake of isothiocyanates has been shown to inhibit growth of existing cancer cells and to be protective against the formation of such cells.

Anti-Inflammatory Effects from Selenium and Magnesium

Mustard seeds emerged from our food ranking system as a very good source of selenium a nutrient which has been shown to help reduce the severity of asthma, decrease some of the symptoms of rheumatoid arthritis, and help prevent cancer. They also qualified as a good source of magnesium. Like selenium, magnesium has been shown to help reduce the severity of asthma, to lower high blood pressure, to restore normal sleep patterns in women having difficulty with the symptoms of menopause, to reduce the frequency of migraine attacks, and to prevent heart attack in patients suffering from atherosclerosis or diabetic heart disease.

Mustard seeds also qualified as a very good source of omega-3 fatty acids as well as a good source of iron, calcium, zinc, manganese, magnesium, protein, niacin and dietary fiber.

http://www.regional.org.au/au/asa/1996/contributed/353kirkegaard.htm

The results of the in-vitro experiments indicate the potentially fungicidal effects of small amounts of mustard seed meal on soil-borne fungal pathogens. Analysis of the volatiles released by mustard seed meal in water indicated high levels of several ITCs were evolved (4), and these isothiocyanates have been shown previously to be fungicidal

http://www.hort.purdue.edu/newcrop/duke_energy/Brassica_juncea.html

Folk Medicine

Reported to be anodyne, apertif, diuretic, emetic, rubefacient, and stimulant, Indian Mustard is a folk remedy for arthritis, footache, lumbago, and rheumatism (Duke and Wain 1981). Seed used for tumors in China. Root used as a galactagogue in Africa. Sun-dried leaf and flower are smoked in Tanganyika to "get in touch with the spirits." Ingestion may impart a body odor repellent to mosquitoes (Burkill, 1966). Believed to be aperient and tonic, the volatile oil is used as a counterirritant and stimulant. In Java the plant is used as an antisyphilitic emmenagogue. Leaves applied to the forehead are said to relieve headache (Burkill, 1966). In Korea, the seeds are used for abscesses, colds, lumbago, rheumatism, and stomach disorders. Chinese eat the leaves in soups for bladder, inflammation or hemorrhage. Mustard oil is used for skin eruptions and ulcers (Perry, 1980).

Chemistry

Mustard greens are high in Vitamin A and C, and iron; a cupful (140 gm) providing an adult with ca 60% of his recommended daily Vitamin A requirement, all the Vitamin C requirement and about one-fifth the iron. Per 100 g, the leaf is reported to contain 24 calories, 91.8 g H2O, 2.4 g protein, 0.4 g fat, 4.3 g total carbohydrate, 1.0 g fiber, 1.1 g ash, 160 mg Ca, 48 mg P, 2.7 mg Fe, 24 mg Na, 297 mg K, 1825 g carotene equivalent, 0.06 mg thiamine, 0.14 mg riboflavin, 0.8 mg niacin, and 73 mg ascorbic acid. Per 100 g, the root is reported to contain 38 calories, 85.2 g H2O, 1.9 g protein, 0.3 g fat, 8.8 g total carbohydrate, 2.0 g fiber, 3.8 g ash, 111 mg Ca, 65 mg P, 1.6 mg Fe, 447 mg K, 45 g carotene equivalent, 0.05 mg thiamine, 0.12 mg riboflavin, 0.7 mg niacin, and 21 mg ascorbic acid. Per 100 g, the seed is reported to contain 6.2 g H2O, 24.6 g protein, 35.5 g fat, 28.4 g total carbohydrate, 8.0 g fiber, and 5.3 g ash. Seed sterols contain 19.2% brassicasterol (9.1% esterified), 23.6% free campesterol (34.0% esterified), 57.2% sitosterol (55.2% esterified), 1.7% esterified avenasterol, and a trace of stigmasterol. Contains the glucosinolate sinigrin (potassium myronate) and the enzyme myrosin (myrosinase); sinapic acid; sinapine (sinapic acid choline ester); fixed oils (25 to 37%) consisting mainly of glycerides of erucic, eicosenoic, arachidic, nonadecanoic, behenic, oleic, and palmitic acids, among others; proteins (e.g., globulins); and mucilage (Leung, 1980). Sinigrin on hydrolysis by myrosin (myrosinase) yields allyl isothiocyanate, glucose, and potassium bisulfate. Allyl isothiocyanate is volatile; its yield from B. juncea is 0.25 to 1.4% (usually ca 0.9%). Other minor volatile components that are also set free by enzymatic hydrolysis include methyl, isopropyl, sec-butyl, butyl, 3-butenyl, 4-pentenyl, phenyl, 3-methylthiopropyl, benzyl, and phenylethyl isothiocyanates. Allyl isothiocyanate is irritant, rubefacient and vesicant. It is also lachrymatory and has counterirritant properties when greatly diluted (e.g., 1 in 50). It should not be tasted or inhaled when undiluted. It is one of the most toxic essential oils. Isothiocyanates such as those present in mustard have been implicated in endemic goiter (hypothyroidism with thyroid enlargement). They also have been reported to produce goiter in experimental animals. Volatile mustard oil has strong antimicrobial (bacteria and fungi) properties. Sinigrin has been reported to be toxic to certain insect larvae but harmless to others.

http://tcm.health-info.org/Herbology.Materia.Medica/baijiezi-properties.htm

warm Lung Qi, expels cold-phlegm

- dissipates nodules, reduce swelling, alleviate pain, yin type boils

http://www.efsa.eu.int/science/nda/nda_opinions/763_en.html

Allergic reactions to mustard, including severe anaphylactic reactions, are well documented in clinical and laboratory studies. Mustard allergy is also encountered in children. Larger studies in allergic individuals suggest that mustard allergy may account for 1-7% of food allergies in the regions they were done.