RADISH SPROUTS, SOURCE OF IMPORTANT NUTRACEUTIC COMPONENTS

Dr. Riccardo Matera, Research and Department

The species of Raphanus sativus (L.) includes a large variety of vegetables for food use such as radishes and horseradish.
Within the large family of Brassicaceae , the horseradish represents one of most consumed vegetables in the world thanks to the ease of cultivation and the pleasantly spicy, intense and decisive flavour.

Characteristics and benefits of radishes

THE radishes ripe they are rich in microelements such as vitamins (A, B1, B2, B3 and C) e minerals (iron, potassium, calcium, magnesium, sodium, phosphorus) in addition to fibers . Among the components of greatest interest there are considerable quantities of glucosinolates , the precursors of isothiocyanates , which are responsible for the pungent odor and spicy flavour.
The isothiocyanates , widespread in numerous other plants of the family Brassicaceae, such as cabbage, horseradish, broccoli, mustard, arugula, have important anti-tumor, antioxidant and detoxifying properties , demonstrated through studies both in vitro That alive. Therefore, the consumption of plant species belonging to the Brassicaceae family contributes to protect us from numerous chronic degenerative conditions . Unlike other species of Raphanus white, i red radishes also contain anthocyanins , flavonoids that are typical in berries and other red fruits. The simultaneous presence of these two classes of biocomponents ( isothiocyanates And anthocyanins ) from the important ones antioxidant properties makes the horseradish one of the most interesting health foods.

The Sango Radish in the BeC Laboratories

In the last few years, within the BeC Laboratories we studied the gist of the sprouts of Sango.

Such juice contains a quantity of isothiocyanates similar to other shoots of the Brassica family (see our article Food Chemistry 2012 ) [see insights], but surprisingly has a content of anthocyanins comparable only to quantity found in berries richer ( blueberries And raspberries ).

Furthermore, i sprouts they offer a huge diversity of the anthocyanin profile compared to mature plant , in which differentiation into a reduced number of majority components is observed.

The anthocyanins , as numerous epidemiological studies show protective capacity from the risks associated with cardiovascular diseases , cancer and others chronic degenerative conditions , therefore the richness and structural diversity found in Sango sprouts has great nutritional importance.

During the our research project we managed to identify and characterize several anthocyanins never described before (see our article on Food Chemistry 2015 ) which have the cyanidin as common basic structure and which make sango sprouts a unique food of its kind.

Thanks to a collaboration with the University of Bologna it was possible to study the antioxidant properties of anthocyanins isolated from Sango. This study demonstrates that the antioxidant activity of Sango anthocyanins is comparable with that of vitamin E , highlighting the great importance of the structural diversity found in Sango.

Furthermore, anthocyanins are responsible for the singular purple color of the shoots , while their pleasant pungent flavor is due to the isothiocyanates (see above). Due to its content of nutritional principles such as vitamins and mineral salts, in addition to isothiocyanates and anthocyanins, the Sango helps strengthen muscle tissues, to strengthen the view, has antiseptic action, improves defenses of the organism e stimulates digestive processes and carries out protective action against free radicals.

We are proud to share our studies with you and will keep you updated on any developments!