RED RADISH

Botanical name: Raphanus sativus The radishes in general (Daykon, Rosa China, White radish, Japanese radish, etc.), are germinated seeds and sprouts rich in natural antioxidants (phenolic compounds). The main phenolics in these varieties are flavonoides (i.e., flavonols), which are responsible for their antioxidant capacity, demonstrated in different biological systems, based on their capacity to quench oxidative radicals (from aggressions of chemical agents or the environment). Incorporating foods rich in natural antioxidants is of great interest for our diets. The spicy taste of the different radishes is also owed to its specific glucosinolate profiles, with an addendum of health coming from these naturally-healthy compounds.

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