Sinigrin is an isothiocyanate precursor often found in vegetables belonging to the Brassicaceae family, such as Brussels sprouts, broccoli seeds, and mustard seeds. In vivo, sinigrin is converted to allyl isothiocyanate by endogenous myrosinase; allyl isothiocyanate exhibits a wide variety of beneficial qualities, including antioxidative, anti-hyperlipidemic, and anticancer activities. Sinigrin itself also has antioxidant activity in addition to its ability to modify lipid metabolism. Administration of sinigrin in vivo increases free fatty acids and esterified cholesterol and decreases triacylglycerol levels. Additionally, this compound induces expression of NAD(P)H:quinone oxidoreductase 1 and glutathione-S-transferase in the gastrointestinal tract in rodent models.