A glucosinolate compound found in arugula and other cruciferous vegetables, known for its potential health benefits.
Derived from 'eruca' (arugula) with the chemical compound suffix '-in.' Named for its source plant and chemical classification.
Erucin is one of the compounds that makes arugula taste peppery—the same chemical that gives it bite also shows promise in cancer research, so this humble salad green is hiding serious biochemistry.
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