Radish And Cancer Prevention
Radish is a
biennial vegetable of the Brassicaceae family, grown for its fleshy edible part. It can be eaten raw, in juice
or salad, or cooked along with other foods. The edible part, the white flesh taproot, is the swollen portion
located underground, above the root. It is bitter, which is due to the presence of isothiocyanates, a sulfur
compound. The skin of radish can be different colors, but the most common is red. Certain varieties may have
pink, white or black skin.
Health Benefits of Radish
Radish is a
mineral-rich root vegetable: potassium, calcium, and others. It also contains many healthy trace elements. It is
rich in fiber, which makes it particularly effective on regulating the functioning of the intestinal transit. In
addition, it helps very effectively in the remineralization of the body. Radish is rich in sulfur, which gives
it its pungent flavor and, above all, stimulates appetite and digestion. All with a low caloric intake, only 15
kcal / 100 g. Its tops, which can be used in soup, are an excellent source of provitamin A, vitamin C,
antioxidant, and iron.
Radish and Cancer
epidemiological studies have shown that high consumption of vegetables and fruit reduces the risk of suffering
not only cardiovascular disease but as well as certain cancers and other chronic diseases.
have shown that regular consumption of vegetables from the cruciferous family (eg radish, watercress, kohlrabi,
cabbage, cauliflower, broccoli...) could prevent some cancers, such as lung cancer, ovarian cancer, and kidney
cancer in women. For instance, in vitro studies have shown certain active compounds in white radish,
isothiocyanates, have the capability to prevent Mutagen-DNA reaction which is the basic of cancerous development
in the body. In short, regular consumption of the plant helps prevent cancer.
Radish and Colon
antioxidants in radish, including anthocyanins and kaempferol, would play the role of cancer prevention by
reducing the formation of tumors in animals and the growth of cancer cells in vitro. Researchers have also
demonstrated that antioxidants in black radish had an effect on lipid levels in intestinal cells and contribute
to the prevention of colon cancer. More studies are needed on radish and breast cancer before scientists can
reach a conclusion.
In addition to
cancers, radish is also good for cardiovascular health, digestive system, and memory.
Cardiovascular Health. A daily intake of cruciferous vegetables is associated
with lower blood levels of homocysteine, which would decrease the risk of cardiovascular disease. A study in
animals has shown that compounds from the white radish, isothiocyanates, decreased the growth of vascular cells
whose overgrowth is associated with cardiovascular diseases and certain cancers. Some radish antioxidants could
decrease bad cholesterol, triglycerides and blood glucose, as well preventing oxidation of blood lipids in
Digestive System. Several animal studies have shown that the root and
radish leaves contain substances that can increase intestinal motility. The raw juice is excellent in prevention
and combating intestinal motility disorders or abnormal intestinal contractions, such as spasms and intestinal
Memory. A study in elderly women concluded that consumption of
cruciferous slow cognitive decline. Age-related memory loss is a serious problem around the world. Although more
research is needed to fully understand how the vegetable works to protect the brain cells, it is safe to consume
radish regularly in your effort to have your memory function properly.