Mustard

Scientific Name(s): Brassica juncea L. Czern. et Cosson (oriental, leaf, or Indian mustard), Brassica nigra L. Koch (black or true mustard), Sinapis alba L. (white or yellow mustard)
Common Name(s): Black mustard, Indian mustard, Leaf mustard, Mustard, True oriental mustard, White mustard, Yellow mustard

Medically reviewed by Drugs.com. Last updated on Jul 5, 2021.

Clinical Overview

Use

Derivatives of the mustard constituent allyl isothiocyanate form the basis for toxic agents such as mustard gases and antineoplastic drugs (eg, bendamustine). Mustard is used as a food flavoring, for forage, as an emetic, and diuretic, as well as a topical treatment for inflammatory conditions such as arthritis and rheumatism. Mustard also has potential pharmacological effects in cardiovascular disease, cancer, and diabetes; however, there are limited clinical trials to support its use for any indication.

Dosing

Limited clinical trials are available to guide dosage. Patients with suspected acute myocardial infarction received mustard oil 2.9 g/day orally.

Contraindications

None well documented. Avoid use in patients who are hypersensitive to mustard or related plant species. Topical mustard oil should not be used for massaging newborn infants.

Pregnancy/Lactation

Information regarding safety and efficacy in pregnancy and lactation is lacking. Avoid dosages higher than those found in food.

Interactions

None well documented.

Adverse Reactions

Allyl isothiocyanate and mustard oil are irritants and induce lacrimation, hyperalgesia, inflammation, and neuroexcitation. Immunoglobulin E (IgE)-mediated food allergy to mustard and other members of the mustard family, as well as cross-sensitivity to other plants, is documented.

Toxicology

Data are limited.

Scientific Family

• Brassicaceae

Botany

The genus Brassica contains over 150 species that are cultivated worldwide as oilseed crops or vegetables. The mustards are annual or biennial herbs that grow from 1 to 3 m in height. The dried, ripe seed is used commercially. Ground mustard, derived from the powdered mustard seed, is known as mustard flour. Single or mixed white, black, or brown mustard seeds are the main types. More pungent mustards are derived from seeds from which the fixed oil has been removed.1, 2

History

Mustard seed has been used internally and externally since ancient times. Mustard and its oil have been used as a topical treatment for rheumatism and arthritis, as a foot bath for aching feet, and in the form of plasters over the back and chest to treat bronchitis and pneumonia.3 Internally, mustard seeds have been used as appetite stimulants, emetics, and diuretics.4

When black mustard is prepared as a condiment with vinegar, salt, and water, the product is known as German-prepared mustard. S. alba seed, when prepared in a similar manner but without spices, is known as English mustard. Mustards are grown extensively as forage crops.4

Chemistry

Mustard seeds contain numerous chemical constituents, including phytoalexins (sinalexin, sinalbins A and B), sterols and steryl esters (primarily sitosterol and campesterol), and flavonoids (eg, apigenin, chalcone). 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.5 The flavor of mustard seeds is derived from glucosinolates, which are thiocyanate glycosides. Sinalbin is responsible for the flavor of white mustard seed; sinigrin is responsible ...