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Radish health benefits are well known in the Mediterranean and are highly appreciated as a salad seasoning. In some places, their roots and leaves are consumed, which have a pleasant, spicy flavor. The black radish (Raphanus sativus L., var. nigra) is a variety of the common Radish with a dark-colored root. This variety is usually employed in phytotherapy.
This plant contains a sulfured glycoside (glucoraphanin) which, employing enzymatic hydrolysis, becomes raphanol, a substance to which the choleretic, cholagogue, antibiotic, and pectoral properties of the Radish are owed. It also contains mineral salts and vitamins B and C. Its applications are as follows:
Wild Radish (Raphanus rapanistrum L.) is the species we consume cultivated radishes as vegetables from. Its medicinal properties resemble the common Radish (Raphanus sativus L.). Its seeds contain an alkaloid called sinalbine, which becomes a mustard essence through the accompanying enzyme.
Horseradish (Armoracia rusticana Gaertn. = Cochlearia armoracia L.) is similar to mustard in its composition and applications. It has acquired a degree of noblesse since professors Enamorado and López Garcés of the Polytechnic University of Madrid obtained an extract from it. The extract, known as DGP (diphenilglioxal peroxide), has caused notable improvements when administered to people with multiple sclerosis. It is possible that anticancerous action is currently being researched.
Radishes are suitable for the liver since they reduce its congestion and toxicity. When consumed either raw or as juice, radishes are recommended for hepatitis, cirrhosis, liver degeneration caused by alcohol consumption, and hepatic intoxication caused by medicines or chemical products.
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Last update on 2025-05-31 / Affiliate links / Images from Amazon Product Advertising API
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