Mustard seed

Other Names

American mustardAsuriAvaluBhutanashanaBlack mustardBrassica albaBrassica campestrisBrassica hirtaBrassica junceaBrassica nigraBrassica sinapioidesBrown mustardCharlock mustardChinese mustardCurled mustardEthiopian mustardField mustardGaurasarshapaGor SarshapaHangamIndian mustardJatilaiKadambakaKaduguKadukuKatakuKatukaKrishnakaKrishnasarshapaKshavaKshutaKshutakaLal SarsonLeaf mustardMelanosinapis communisMelanosinapis nigraMohariMostaza blancaMoutarde blancheMoutarde jauneMoutarde noireMutarda nigraOriental mustardPeeli SarsonPriyanghuRaajiRaiRajakshavakaRajasarshapaRajeekaRajiRajikaRajniRakta sarshapaRed mustardRhamphospermum nigrumSarsapaSarsapamuSarshapaSarshapamSarshaphSarsonSarson beejSasamSasiveSassamaSasuvuluSemina BrassicaeSenapa biancaShorsheSiddharthaSiddharthakaSinapis albaSinapis erysimoidesSinapis junceaSinapis nigraSinapis Nigrae SeminaSinapis persooniiSinapis tetraedraSinapis torulosaSnehaSorishaSorsheSouthern mustardSufed raiTexas mustardTikshnaTikshnagandhahTivraToriTrue mustardTutumbhaVegetable mustardWeisser SenfWhite mustardWild mustardXoriyohYellow mustard

Synopsis

Mustard Seed: A Comprehensive Reference

1. Identity: Botanical Classification, Chemical Names, and Common Forms

1.1 Species and Botanical Names

Mustard plants have been widely cultivated and used as spice, medicine, and as a source of edible oils. Currently, the seeds of Sinapis alba (white mustard or yellow mustard), Brassica juncea (brown mustard), and Brassica nigra (black mustard) are the three principal species used in the food, beverage, and supplement industries.

Mustard plants belong to the commonly known mustard family Brassicaceae of the order Brassicales (previously denoted as Capparales), which includes over 330 genera and over 3,700 species distributed worldwide. A notable characteristic of this family is the four sepals in median position of the flowers followed by four alternating petals arranged in a cross-form — referring to the old family name Cruciferae — and the presence of organosulphur compounds is a unique characteristic of this plant family.

The three main cultivated species differ in seed color, pungency, and primary glucosinolate profile:

Sinapis alba (white/yellow mustard) seeds have p-hydroxybenzyl isothiocyanate as the main component for their flavour and aroma, generated via myrosinase action on the corresponding glucosinolate, sinalbin.
Brassica nigra (black mustard) seeds have allyl isothiocyanate as the main component behind their pungency, formed from the corresponding glucosinolate sinigrin.
In brown mustard (B. juncea) and black mustard (B. nigra), sinigrin is the predominant glucosinolate compound, degrading to allyl-isothiocyanate (AITC) after enzymatic hydrolysis.

1.2 Common Preparations and Dosage Forms

Mustard seed is commercially available and used in many forms:

Whole seeds — used directly as a culinary spice or steeped in herbal preparations.
Ground seed powder (mustard flour) — the dried, pulverized seed meal used in condiment manufacture and topical preparations.
Expressed/cold-pressed oil — volatile mustard oil is derived from steam distillation or by expression.
Condiments (paste, Dijon, wholegrain) — Brassica juncea mustard seed is used to make mustard paste or condiment; seed glucosinolates are converted to isothiocyanates by myrosinase following cell disruption. Isothiocyanates are sulphur-containing compounds that give pungent flavour to the condiment. Three cultivars have been processed into Dijon- and wholegrain-style preparations.
Mustard plaster (sinapism) — a traditional folk remedy in the form of a poultice, prepared by mixing ground mustard seeds (typically from Brassica nigra or Brassica juncea) with flour and water to create a paste that is spread on a cloth and applied to the skin for its counterirritant and warming effects.
Mustard seed extract — aqueous or alcoholic extracts used in experimental dental, topical, and anti-inflammatory research contexts.

Converting mustard seed into a wholegrain condiment has a lesser effect on total isothiocyanates and sinigrin content compared with the Dijon-style preparation, indicating that processing method significantly affects the bioactive compound profile of the final product.

2. Traditional and Historical Use

2.1 Ancient Origins

Mustard has been known as one of the oldest condiments ever and has been considered one of the most widely grown and multifunctional plants in the world for thousands of years. The first known cultivars and uses of mustard plants date back to 3000 B.C.

Ancient Babylonian medical texts from around 700–600 BCE include references to mustard applications for treating respiratory ailments and skin conditions, demonstrating therapeutic knowledge in Mesopotamian medicine that parallels contemporary Indian and later Greek medical practices.

2.2 Greek and Roman Use

Throughout history, the interest in mustard as a condiment has been complemented by the pursuit of medicinal uses. As early as the sixth century BC, Pythagoras recommended mustard as a remedy for scorpion stings. A hundred years later, Hippocrates used mustard in medicines and poultices. Mustard plasters were applied to treat toothaches and several other ailments.

It was the Romans who arguably first transformed the mustard seed into a precursor of the modern condiment. They ground the seeds and mixed them with must (unfermented grape juice), creating a pungent, sour paste. The word "mustard" comes from the Latin mustum ardens — literally "burning must." This mixture not only added flavour to meats and sauces but was also believed to aid in digestion.

Byzantine physician Alexander of Tralles, practicing in Rome and throughout the Mediterranean circa 530–560 CE, prescribed mustard plasters and poultices in his medical writings Therapeutica for treating chronic pain, respiratory congestion, and joint ailments. His texts, which emphasize clinical observation over theoretical dogma, document continued use of mustard in late Roman medicine and influenced both Byzantine and early Islamic medical traditions through translations into Arabic.

2.3 Ayurvedic Tradition (India)

Mustard is a condiment that has been used for culinary, religious, and cultural purposes by humanity since time immemorial. Mustard has figured prominently in the Indian tradition, and its medicinal properties have been systematically evaluated and documented in the classical Ayurvedic texts.

In ancient India, references to mustard seed preparations appear in texts dated around the 1st century CE. The Charaka Samhita, one of the classical Ayurvedic treatises, mentions mustard seeds under medicinal spices used for digestive complaints, though exact Sanskrit names can vary by region. Subsequent medieval compendia such as the Sushruta Samhita and the Ashtanga Hridayam expand on mustard oil's applications in fomentation therapies (upanaha) to relieve joint and muscle stiffness.

Ayurveda traditionally describes mustard seeds as warming and pungent, often used to encourage digestion and reduce heaviness in cooler seasons. These ideas relate to balancing Kapha and Vata while being cautious with Pitta.

2.4 Unani and Persian Medicine

In Persia, mustard-leaf poultices were valued for topical pain relief, and Unani scholars like Ibn Sina (Avicenna) noted their warming properties.

2.5 Traditional Chinese Medicine

Brassica juncea seeds and greens reached Europe and China via trade routes, and in Traditional Chinese Medicine the seeds are classified as herbs that warm the interior and expel cold, where they serve as a primary digestive stimulant.

2.6 European Folk Medicine and Mustard Plasters

Historically, mustard plasters trace their origins to ancient civilizations, including Egypt, China, and Rome, where mustard seeds were valued for both culinary and medicinal purposes as early as 2000 BCE. By the 19th and early 20th centuries, they became a staple in Western conventional medicine, often prescribed for respiratory ailments like bronchitis and pneumonia, as well as rheumatic conditions.

A mustard plaster is a traditional folk remedy in the form of a poultice, prepared by mixing ground mustard seeds with flour and water to create a paste that is spread on a cloth and applied to the skin for its counterirritant and warming effects. This application aims to stimulate blood flow, reduce inflammation, and alleviate symptoms such as chest congestion, muscle aches, and joint pain by drawing heat and circulation to the affected area.

3. Key Constituents and Active Compounds

3.1 Macronutrient Composition

Mustard seeds are composed mostly of oil (28–42%), followed by protein (25–40%), carbohydrate (15–35%), fiber (10–15%), minerals (5–10%), and plant secondary metabolites (up to 10%), including glucosinolates, phenolic compounds, and tannins.

Crude mucilage from mustard has been analyzed and contains 80% to 94% carbohydrates, 1.7% to 15% ash, and 2.2% to 4.4% protein.

3.2 Glucosinolates

Glucosinolates are naturally occurring β-d-thioglucosides that mainly exist in the Brassicaceae family. The enzyme myrosinase hydrolyzes glucosinolates to form isothiocyanates, which are chemical protectors.

Mustard seeds contain over 30 glucosinolates; key compounds include sinigrin and sinalbin, which hydrolyze into reactive isothiocyanates with potent antimicrobial, anticancer, and antioxidant properties. Volatile constituents, such as allyl isothiocyanate (AITC) and p-hydroxybenzyl isothiocyanate, contribute to flavour and bioactivity profiles.

The flavour of mustard seeds is derived from glucosinolates, which are thiocyanate glycosides. Sinalbin is responsible for the flavour of white mustard seed; sinigrin is responsible for the sharper taste associated with black and brown mustard seeds.

3.3 Isothiocyanates: The Principal Bioactive Metabolites

AITC is stored stably in the plant as its precursor sinigrin (a type of glucosinolate), which is physically separated from myrosin cells containing myrosinase. Upon tissue disruption, myrosinase is released and hydrolyzes the sinigrin to produce AITC and by-products. AITC is an organosulfur compound, both an irritant and toxic, but it carries pharmacological properties, including anticancer, antibacterial, antifungal, and anti-inflammatory activities.

Isothiocyanates are absorbed across intestinal cell membranes by passive diffusion and bind reversibly to plasma protein thiols by thiocarbamoylation. Free isothiocyanate enters cells and is converted to the glutathione conjugate by glutathione S-transferases (GSTs). The glutathione conjugate is exported from cells by multidrug resistance proteins (MRPs) and metabolized in the mercapturic acid pathway.

Although cruciferous vegetables eaten by humans contain glucosinolate and myrosinase, which can be readily hydrolyzed to produce isothiocyanates, cooking these vegetables will inactivate the enzymatic activity of myrosinase. Human gut microflora also has myrosinase-like enzymes that have the ability to hydrolyze the glucosinolates; however, little is known about this type of enzymatic activity to produce pharmacological effects.

Depending on the variety of mustard, the yield of allyl isothiocyanate is approximately 1%. Brassica species produce large quantities of isothiocyanates; more than 50 different isothiocyanates have been reported as glucosinolate hydrolysis products.

3.4 Fatty Acids and Lipid Components

The fat content of mustard seeds is dominated by unsaturated fatty acids, with erucic acid comprising up to 50% in some brown and black varieties, alongside oleic (12–22%) and linoleic (9–15%) acids; yellow varieties typically have lower erucic acid levels (under 5%).

The omega-6 to omega-3 fatty acid ratio in mustard seeds is approximately 1:1. Other components of the oil include fixed oil, proteins, sinapic acid, and sinapine.

3.5 Phenolic Compounds and Other Secondary Metabolites

Mustard seeds contain numerous chemical constituents, including phytoalexins (sinalexin, sinalbins A and B), sterols and steryl esters (primarily sitosterol and campesterol), and flavonoids (e.g., apigenin, chalcone).

Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zeaxanthin, and lutein. The seeds are high in essential oils as well as plant sterols, including brassicasterol, campesterol, sitosterol, avenasterol, and stigmasterol.

3.6 Micronutrients

Micronutrients in mustard seeds include significant levels of selenium (208 µg per 100 g), iron (9.2 mg), magnesium, phosphorus, zinc (6.1 mg), and manganese (2.45 mg). Vitamins present are primarily vitamin E (α-tocopherol, up to 19.8 mg per 100 g) and traces of vitamin K (phylloquinone, about 1.4 µg).

Mustard seeds are an excellent source of essential B-complex vitamins such as folates, niacin, thiamin, riboflavin, pyridoxine (vitamin B-6), and pantothenic acid. These vitamins are essential in the sense that the body requires them from external sources to replenish. These B-complex groups of vitamins help in enzyme synthesis, nervous system function, and regulating body metabolism.

Proteins are of high quality, rich in essential amino acids including lysine, methionine, threonine, and tryptophan, though somewhat limited in valine.

4. Mechanisms of Action

4.1 Cancer Chemoprevention: Isothiocyanate Pathways

Isothiocyanates, derived from glucosinolates, are thought to be responsible for the chemoprotective actions conferred by higher cruciferous vegetable intake. Evidence suggests that isothiocyanates exert their effects through a variety of distinct but interconnected signaling pathways important for inhibiting carcinogenesis, including those involved in detoxification, inflammation, apoptosis, and cell cycle and epigenetic regulation, among others.

Glucosinolate metabolites exert cancer-preventive activity through different mechanisms, including induction of the Nrf2 transcription factor, inhibition of expression of tumor necrosis factor-α (TNFα) and interleukin-1β (IL-1β), induction of apoptosis through inhibiting phase I enzymes and inducing phase II enzymes, interruption of caspase pathways, STAT1/STAT2 modulation, and inhibition of sulfotransferases. Additionally, glucosinolates and their metabolites are considered effective in cancer treatment by inhibiting angiogenesis, upregulating natural killers, increasing expression of p53, p21, caspase 3 and 9, and modulating NF-κB.

Isothiocyanates and allyl isothiocyanate exhibit their chemopreventive effects by inhibiting the metabolic activation of carcinogens by cytochrome P450s and inducing detoxifying and cellular defensive enzymes.

Among them, AITC is one of the promising anticancer agents, which exhibits anticancer activity through several mechanisms, such as cell cycle arrest, inducing apoptosis, and decreasing metastasis and invasion.

4.2 Anti-Inflammatory Mechanisms

Allyl isothiocyanate inhibits the enzymes cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS). In animal models, isothiocyanates also lower the expression of pro-inflammatory cytokines, including TNF-α and IL-6. Central to this effect is activation of the Nrf2–Keap1 pathway, a master regulator of cellular antioxidant and anti-inflammatory defense. At the molecular level, sinapic acid suppresses NLRP3 inflammasome activation.

Animal studies using mouse models of inflammation have shown that extracts from Sinapis alba and Brassica juncea seeds reduce pro-inflammatory cytokines, including TNF-α and IL-6, by downregulating their mRNA expression. Sinigrin, a key glucosinolate, has demonstrated significant TNF-α reduction in rat models of inflammation, while omega-3 fatty acids contribute to overall suppression of inflammatory responses via lipid mediator production.

4.3 Antimicrobial Mechanisms

Allyl isothiocyanate (AITC) is a volatile compound showing strong antimicrobial activity and bacteriostatic effects on a wide variety of spoilage bacteria by attacking the cell membranes of the bacteria. AITC penetrates into the cells to disrupt the cytoplasmic membrane of bacteria.

AITC, a major antimicrobial component in mustard and horseradish oil, has been used against a variety of organisms. It has been found to be generally more effective against Gram-negative bacteria.

4.4 Counterirritant / Rubefacient Mechanism (External)

The colorless oil from mustard seed is responsible for the pungent taste of cruciferous vegetables and its pungency and lachrymatory effect are mediated through the TRPA1 and TRPV1 ion channels. These same channels mediate the local vasodilatory and hyperemic responses that form the basis for the traditional use of mustard plasters as a counterirritant on the skin.

5. Scientific Evidence by Area of Use

5.1 Cancer Prevention and Oncology

The degradation products of glucosinolates, in particular isothiocyanates, are demonstrated to possess different biological properties including protection against pathogens and anticarcinogenic effects by their ability to inhibit the formation of exogenous or endogenous carcinogens. In vivo studies showed that several glucosinolate hydrolysis products have cytotoxic activity against different cancer cells and protective properties against chemical-carcinogen-induced cancer.

Despite the promising anticancer effectiveness of AITC, its clinical application still possesses challenges due to several factors, including low aqueous solubility, instability, and low bioavailability.

Despite the mentioned cancer-preventing effects, some isothiocyanates can increase the risk of tumors. Further studies are needed to obtain an accurate and effective dose for each glucosinolate to treat different types of tumors.

Evidence strength: Current evidence for mustard-seed-specific cancer prevention in humans is largely preclinical (in vitro and animal studies). No robust, specific clinical trials on mustard seed as a standalone chemopreventive agent in human populations have been identified. Numerous phytochemical investigations of mustard seed have been conducted; however, few clinical trials exist to support clinical applications of mustard seed oil.

5.2 Antimicrobial Activity

Mustard seed-derived isothiocyanates have shown promising results in inhibiting the growth of foodborne pathogens, indicating their potential for use as antimicrobial and antifungal agents in various foods.

Mustard-derived products suppress pro-inflammatory cytokines such as TNF-α and inhibit a broad spectrum of pathogens at micromolar concentrations.

An in vitro study published in PMC evaluated anti-inflammatory and antimicrobial properties of mustard seed extract-based hydrogel. The species tested included Staphylococcus aureus, Streptococcus mutans, Enterococcus faecalis, and Candida albicans. The results showed that the anti-inflammatory property of mustard seed extract is comparable to diclofenac sodium. This was an in vitro study only; no clinical translation can be assumed from these results.

5.3 Oral Health (Dentistry)

In the largest (n = 113) double-blind dental trial to date, a white-mustard toothpaste reduced the mean value of Silness-Löe plaque index by −2.43 vs. −1.95 placebo and bleeding on probing by 30.6%. This represents one of the few reported controlled human trials examining a specific mustard seed-derived product, and the result is preliminary, derived from a single trial.

5.4 Cardiovascular System

A 12-month, randomized, placebo-controlled trial (N=360) examined the effects of fish oil or mustard oil in patients with suspected acute myocardial infarction (MI). Treatments were administered to all patients approximately 18 hours after symptoms of an acute MI. Patients in group A (n=122) received fish oil 1.08 g/day orally, group B (n=120) received mustard oil 2.9 g/day orally, and 118 patients received placebo.

High erucic acid mustard oil may improve dyslipidemia/CVD risk factors in humans, though more prospective data from larger cohorts will help to understand effects in humans. Randomized controlled trials are needed to define the safety and potential benefits.

Omega-3 fatty acids present in mustard seeds are reported to be useful for their pharmacologic effects against hypercholesterolemia and diabetes, among other conditions. However, these findings derive primarily from research on omega-3 fatty acids in general, and not from clinical trials specifically testing mustard seed consumption in cardiovascular populations.

Evidence strength: Very limited; the existing randomized trial of mustard oil post-MI used mustard oil as a whole food supplement, not a purified extract. Independent replication is lacking.

5.5 Anti-Inflammatory Effects (Preclinical Focus)

In addition to its antimicrobial effects, AITC demonstrates significant anti-inflammatory activity, reducing levels of pro-inflammatory cytokines and modulating key signaling pathways, which could make it valuable in managing chronic inflammatory conditions. This evidence remains primarily preclinical (in vitro and animal models), with no large-scale human clinical trials specifically examining mustard seed for inflammatory conditions identified.

5.6 Respiratory Conditions (External/Topical)

Research has demonstrated that a mustard seed plaster applied to the lungs for twenty minutes can improve symptoms in patients with chronic bronchitis, and provide long-term improvement in immune function. A mustard seed foot bath can also be used to relieve symptoms of an acute respiratory tract infection, such as a cold or flu. These references, cited in clinical herbal literature, reflect small-scale or preliminary clinical observations; large, rigorous randomized controlled trials for this application are lacking.

5.7 Digestion

In traditional systems, mustard seeds are well-documented as a digestive stimulant. The Charaka Samhita mentions mustard seeds under medicinal spices used for digestive complaints. Scientific investigation into this application in human populations is minimal, and the mechanisms proposed (stimulation of gastric secretion and bile flow by pungent isothiocyanates) remain largely extrapolated from in vitro and animal studies.

6. Body Systems and Health Areas of Association

Gastrointestinal system: Traditional use as a digestive stimulant across Ayurvedic, Unani, and European folk medicine; preliminary in vitro evidence for effects on gut microflora and secretion.
Oncology / cellular defense: The seeds serve as a source for a wide range of biologically active components, including isothiocyanates that are responsible for the specific flavour of mustard, and tend to reveal conflicting results regarding possible health effects.
Cardiovascular system: Through the presence of omega-3 fatty acids and plant sterols; contested due to erucic acid content (see Safety section).
Immune/antimicrobial system: AITC and other isothiocyanates active against bacteria and fungi in vitro.
Musculoskeletal system: Topical use in poultices for joint pain and muscle stiffness; counterirritant mechanism via TRPA1/TRPV1 ion channels.
Respiratory system: Traditional use in plasters and foot baths for bronchitis and upper respiratory tract infections.
Oral health: Preliminary clinical evidence for plaque reduction and antibacterial properties in the oral cavity.

7. Dosage Forms and Reported Dosages

Few well-defined clinical dosages exist specifically for mustard seed. The following dosages were reported in the sources identified:

Mustard oil — oral (cardiovascular trial): 2.9 g/day orally administered to patients with suspected acute myocardial infarction, in a 12-month randomized placebo-controlled trial (n=120 in active group).
Allyl isothiocyanate yield from whole seed: Depending on the variety of mustard, the yield of allyl isothiocyanate is approximately 1%.
AITC from mustard seed meal powder (laboratory/food preservation contexts): The amount of AITC released ranged from 2 to 17 mg/g of mustard seed meal powder (MSMP) within 24 hours under the experimental conditions tested.
Mustard plaster (topical, traditional and clinical references): Applied externally for 20 minutes in bronchitis observations, as referenced in herbal literature.
Erucic acid tolerable daily intake (regulatory reference dose): A tolerable daily intake (TDI) of 7 mg/kg body weight per day for erucic acid was established by EFSA.

Numerous phytochemical investigations of mustard seed have been conducted; however, few clinical trials exist to support clinical applications of mustard seed oil, meaning therapeutic dosing guidelines grounded in rigorous clinical evidence remain largely absent.

8. Safety Considerations and Interactions

8.1 Erucic Acid: Regulatory Status and Cardiac Concerns

Erucic acid is the trivial name of the fatty acid cis-13-docosenoic acid and occurs at high concentrations mainly in the seeds of species of the Brassicaceae, such as rapeseed or mustard seed.

The heart is the principal target organ for toxic effects after exposure. Myocardial lipidosis was identified as the critical effect for chronic exposure to erucic acid. This effect is reversible and transient during prolonged exposure.

So far, no reliable information is available regarding the development of myocardial lipidosis after high intake of erucic acid in humans. The evidence base for human cardiotoxicity is thus mixed and conflicting:

One study evaluated idiopathic cardiomyopathy among ten patients in Sichuan province, China, regularly consuming large amounts (500 mL/month) of mustard seed oil or rapeseed oil rich in erucic acid. No correlation was observed between the high erucic acid intake and degenerative cardiomyopathy among the patients.
Contrary results were obtained in a prospective study performed in two independent cohorts of 3,694 older patients in the Cardiovascular Health Study (1992–2006) and 3,577 middle-aged patients in the Atherosclerosis Risk in the Communities Study (1987–2008). A higher level of erucic acid in plasma was positively correlated with the increased risk of congestive heart failure incidence in both cohorts, with a hazard ratio range of 1.34 to 1.92.

EU Commission Regulation 2019/1870 sets a maximum limit of 20 g/kg (2%) for erucic acid in vegetable oils and fats placed on the market for the final consumer or for use as an ingredient in food, whereas the maximum permitted level specifically for mustard oil is 50 g/kg (5%).

Mustard oil is a liquid oil that is low in saturated fat and is popular in South Asia. It contains a large proportion of erucic acid, a fatty acid associated with myocardial lipidosis in rodents. This evidence prompted the US Food and Drug Administration (FDA) to ban the use of mustard oil for cooking.

In its scientific opinion, EFSA concludes that the 95th percentile of dietary exposure levels of erucic acid is especially high in infants and other children. For highly exposed children, this may pose an elevated health risk.

It was shown that already two servings of table mustard could surpass the Australian tolerable daily intake (TDI) of erucic acid. This holds true especially for younger people due to their lower body weight.

8.2 Isothiocyanate Toxicity

Certain isothiocyanates can exhibit cytotoxicity, genotoxic effects, and potential thyroid disruption at high doses, necessitating controlled consumption and processing to reduce epithionitrile formation. Variability in glucosinolate content among Brassica juncea and Sinapis alba affects safety profiles.

8.3 Thyroid Function (Goitrogenic Potential)

Glucosinolate degradation products from mustard seeds, as with other brassica species, may restrict thyroid enzyme activity, thereby negatively affecting thyroid function, especially in populations that are deficient in iodine. This concern is noted particularly with high intake of raw mustard.

8.4 Bisphenol F Contamination

In contrast to Brassica juncea, no bisphenol F (BPF) has been found in that species. It is assumed that the toxic substance is formed from the glucosinolate sinalbin in Sinapis alba (white mustard), but not from sinigrin in B. nigra or B. juncea. This is a toxicological concern specific to white mustard products and is noted in the German Federal Institute for Risk Assessment literature.

8.5 Allergic Reactions

Bakers and restaurant workers have developed finger and hand rashes after handling mustard and radishes (which are part of the mustard family), and testing confirmed the presence of an allergic reaction to the isothiocyanates in the food.

Mustard is a popular condiment, but it can cause allergic reactions in some people. In France, mustard is the fourth most common cause of food allergies after milk, eggs, and peanuts.

Mustard is listed in Annex II of EU Regulation No 1169/2011 as one of the food substances known to be likely to trigger adverse reactions in sensitive individuals, requiring mandatory declaration on food labels in the European Union.

8.6 Skin Irritation (External Use)

Topical application of mustard poultices or plasters for extended periods can cause blistering and burns. Traditional preparations specifically cautioned against leaving mustard plasters in direct contact with bare skin for prolonged durations.

8.7 Gastrointestinal Irritation

Large oral doses of mustard seed or its volatile oil may cause gastrointestinal irritation. Individuals with pre-existing gastrointestinal conditions, including ulcers and inflammatory bowel disease, represent a population in which high-dose mustard preparations warrant caution based on the irritant properties of isothiocyanates.

8.8 Regulatory Monograph Status

HMPC (Committee for Herbal Medicinal Products), ESCOP (Association of National European Societies for Phytotherapy), and Commission E have not described Brassica juncea. The plant species is currently not an approved (well-established-use) or registered (traditional use) herbal medicinal product under European Union herbal monograph frameworks, underscoring the limited regulatory recognition of standardized therapeutic products from this species.

References

Health Conditions

Health conditions that Mustard seed may help support.

No conditions available.

Body Systems

Body systems that Mustard seed may help support.

No body systems available.