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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 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.

An excellent 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. Also a very 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 has a very good source of monounsaturated fats and phosphorous, as well as a good source of iron, calcium, zinc and manganese.

Once you add mustard seeds to your spice cabinet, the word will take on a whole new meaning, as you will also relish the spicy, aromatic rustic taste and fragrance that mustard can add to your meals.

Mustard seeds are from the mustard plant, which is a cruciferous vegetable related to broccoli, Brussels sprouts and cabbage. While there are approximately forty different varieties of mustard plants, there are a few  principal types: black (Brassica nigra), white (Sinapis-Brassica alba; yellow in color) and brown (Brassica juncea). Black mustard seeds have the most pungent taste, while white mustard seeds, which are actually yellow in color, are the most mild and are the ones used to make American yellow mustard. Brown mustard, which is actually dark yellow in color, has a pungent acrid taste and is the type used to make Dijon mustard.

You can make a Mustard plaster to treat Raynaud's disease (painfully cold fingers). Simply mix four ounces of Mustard Seed with warm water to make a thick paste and apply to fingers. This causes a mild irritation and thus increasing the local blood supply, resulting in a warm, tingling sensation.

The Mustard plaster can also be used to treat sciatica, rheumatism, arthritis, lumbago, neuralgia and respiratory complaints. Mustard is aromatic, which accounts for its use as a bronchial decongestant.

Mustard is a rubefacient counterirritant--causes a feeling of warmth. The combination of heat and counterirritant has a pain-relieving effect.

The history of mustard seeds can be traced to different areas of Europe and Asia with the white variety originating in the eastern Mediterranean regions, the brown from the foothills of the Himalayan Mountains, and the black from the Middle East. Mustard seeds are mentioned in ancient Sanskrit writings dating back about 5,000 years ago. They are also mentioned in the New Testament in which the kingdom of Heaven is compared to a grain of mustard seed.

Mustard seed is one of the most popular spices traded in the world today. As it grows well in temperate climates, the areas that produce the greatest amount of mustard seeds currently include Hungary, Great Britain, India, Canada and the United States.

A Few Serving Ideas:
- Dredge chicken breast in prepared mustard and whole mustard seeds and bake.
- Add some Dijon (brown) mustard to your favorite vinaigrette dressing.
- Make a delicious cold millet salad by combining the cooked and cooled grain with chopped scallions, baked tofu cubes, garden peas and mustard seeds. Dress with lemon juice and olive oil.
- Marinate salmon fillets in a combination of Dijon mustard and white wine.
- Combine prepared mustard with honey and the seasonings of your choice to make a pungently sweet dipping sauce.
- Add a collage of taste and color to rice by sprinkling some brown, black and white mustard seeds on top.

Safety:  Mustard seeds contain goitrogens, naturally-occurring substances in certain foods that can interfere with the functioning of the thyroid gland. Individuals with already existing and untreated thyroid problems may want to avoid mustard seeds for this reason. Cooking may help to inactivate the goitrogenic compounds found in mustard seeds.

Mustard powder and mustard seeds should be kept in a tightly sealed container in a cool, dark and dry place. Prepared mustard and mustard oil should both be refrigerated.

References
Ensminger AH, Ensminger, ME, Kondale JE, Robson JRK. Foods & Nutriton Encyclopedia. Pegus Press, Clovis, California.
Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986.
Fortin, Francois, Editorial Director. The Visual Foods Encyclopedia. Macmillan, New York.
Grieve M. A Modern Herbal. Dover Publications, New York.
Thimmulappa RK, Mai KH, Srisuma S et al. Identification of Nrf2-regulated genes induced by the chemopreventive agent sulforaphane by oligonucleotide microarray. Cancer Res 2002 Sep 15;62(18):5196-5203.
Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988.

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