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Radish leaves and radish roots: are we eating the right part for cancer prevention?

O'Hare, T.J. and Wong, L.S. and Force, L.E. (2007) Radish leaves and radish roots: are we eating the right part for cancer prevention? In: II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007. Acta Horticulturae (841). International Society for Horticultural Science (ISHS), Houston, Texas, USA. 9-13 October 2007 , pp. 571-574.

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Article Link(s): http://www.actahort.org/books/841/841_86.htm

Publisher URL: http://www.ishs.org

Abstract

Radishes are most commonly consumed as a root vegetable, although radish leaves are occasionally used in salads and cooking. While both the radish root and shoot contain glucosinolates with anti-cancer potential, the glucosinolate profile of the root and the shoot are very different. Whereas the root contains mainly glucodehydroerucin (2.8 mol/gFW) (also known as glucoraphasatin), the main glucosinolate components of the shoot are glucoraphanin (2.8 mol/gFW) and glucoraphenin (2.1 mol/gFW). Upon hydrolysis, the latter glucosinolates produce sulforaphane and sulforaphene respectively, both potent inducers of mammalian phase 2 enzymes. Previously, radishes have been dismissed as having minimal anti-cancer potential based on studies with radish roots. However, depending on the cultivar, radish shoots can have up to 45 times the capacity of roots to induce phase 2 enzymes. In fact, shoots of a number of radish cultivars (eg. 'Black Spanish') have similar or greater anti-cancer potential than broccoli florets, a vegetable that has received considerable interest in this area.

Item Type:Book Section
Additional Information:© International Society for Horticultural Science (ISHS)
Keywords:Anticarcinogenic properties; broccoli; chemical composition; glucosinolates; plant composition; plant extracts; radishes; cytotoxic compounds; leaves; roots; shoots; Brassica oleracea; Brassica oleracea var. italica; Raphanus sativus; glucoraphenin; glucodehydroerucin; glucoraphasatin; sulphoraphene.
Subjects:Science > Science (General)
Plant culture > Vegetables
Deposited On:08 Sep 2010 05:31
Last Modified:21 Apr 2011 02:42

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