Abstract
The radish (Raphanus sativus L.; Cruciferae) is cultivated and used as a food worldwide, and has many useful biological properties. Increasingly, it is apparent that the radish may potentially be used to treat various diseases. The radish contains alkaloids and nitrogen compounds, coumarins, enzymes, gibberellins, glucosinolates, organic acids, phenolic compounds, pigments, polysaccharides, proteoglycans, and sulfur compounds; these exhibit antimicrobial, antioxidative, antitumor, and antiviral activities, and act as calmodulin antagonists, growth inhibitors, anti-hypotensive agents, and inhibitors of platelet aggregation. Some components have immunological properties. The radish contains phytoalexins and a “pungent principle”. Certain components exhibit serological activity, stimulate intestinal motility, and prevent cardiovascular disease. The biological effects of the radish are inexorably linked to materials therein that exert antioxidant and anti-inflammatory effects. This review summarizes the biological effects of radish components.
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