Brassica species contain glucosinolates, which are sulfur-containing secondary compounds. Glucosinolates are composed of a β-thioglucose moiety, a sulfonated oxime and a side chain. The synthesis of glucosinolates starts with the oxidation of the parent amino acid to an aldoxime, followed by the addition of a thiol group (through conjugation with glutathione) to produce thiohydroximate. The transfer of a glucose and a sulfate moiety completes the formation of the glucosinolates.
The physiological significance of glucosinolates is still ambiguous, though they are considered to function as sink compounds in situations of sulfur excess. Upon tissue disruption glucosinolates are enzymatically degraded by myrosinase and may yield a variety of biologically active products such as isothiocyanates, thiocyanates, nitriles and oxazolidine-2-thiones. The glucosinolate-myrosinase system is assumed to play a role in plant-herbivore and plant-pathogen interactions.
Furthermore, glucosinolates are responsible for the flavor properties of Brassicaceae and recently 
have received attention in view of their potential anti-carcinogenic properties.
Allium species contain γ-glutamylpeptides and alliins (S-alk(en)yl cysteine sulfoxides). The content of these sulfur-containing secondary compounds strongly depends on stage of development of the plant, temperature, water availability and the level of nitrogen and sulfur nutrition. In onion bulbs their content may account for up to 80% of the organic sulfur fraction. Less is known about the content of secondary sulfur compounds in the seedling stage of the plant.
It is assumed that alliins are predominantly synthesized in the leaves, from where they are subsequently transferred to the attached bulb scale. The biosynthetic pathways of synthesis of γ-glutamylpeptides and alliins are still ambiguous. γ-Glutamylpeptides can be formed from cysteine (via γ-glutamylcysteine or glutathione) and can be metabolized into the corresponding alliins via oxidation and subsequent hydrolyzation by γ-glutamyl transpeptidases.
However, other possible routes of the synthesis of γ-glutamylpeptides and alliins may not be excluded. Alliins and γ-glutamylpeptides are known to have therapeutic utility and might have potential value as phytopharmaceutics. The alliins and their breakdown products (e.g. allicin) are the flavor precursors for the odor and taste of species. Flavor is only released when plant cells are disrupted and the enzyme alliinase from the vacuole is able to degrade the alliins, yielding a wide variety of volatile and non-volatile sulfur-containing compounds. The physiological function of γ-glutamylpeptides and alliins is rather unclear.