 Allyl cyanide is produced in cruciferous vegetables by myrosinase, an enzyme which hydrolyses glucosinolates to form nitriles and other products.Myrosinase is activated by l-ascorbic acid (vitamin C) under the influence of the pH, and higher myrosinase activity has been shown in damaged cabbage leaves, while its activity is reduced by cooking the leaves, although the glucosinolates can then be transformed to allyl cyanide by microflora in the intestines.As cruciferous vegetables like cabbage, broccoli, cauliflower and sprouts are part of the human diet, allyl cyanide is normally consumed orally.