Radish (Raphanus Sativus): Potential antioxidant role of bioactive compounds extracted from radish leaves - A review

Abstract

Radish (Raphanus Sativus) used against many toxicants as a natural drug, is a worldwide grown cruciferous root crop with root part the main edible organ and leave part, which in dried form are effective as functional foods. Radish (Raphanus Sativus) that exhibits variety of colors has rich content of vitamins, phenolic compounds, dietary fiber and Phyto-anthocyanin. Based on physico-chemical, nutritional, antioxidant and microbiological properties radish leaves are more nutritionally rich than roots. Leaves are premier source of phenol, flavonoid and have free radical hunting ability. The antioxidant biomarker compound Rutin has been identified only in radish leaves. Therefore the inclusion of Radish leaves in the human diet could have higher bioactive compounds especially flavonoid availability than roots. Conclusion: Consumption of radish leaves mostly discarded may present nutritional and medicinal value to human health especially due to their Antioxidant Activity. Moreover to develop novel functional products more exploration is required to approximate other bioactive compounds from the radish leaves. Keywords: Radish (Raphanus Sativus), bioactive compounds Antioxidants and Skin

Prebiotic and Anti-Adipogenic Effects of Radish Green Polysaccharide

“…Radish leaves are believed to have nutritional and medicinal value, particularly fueled by their antioxidant activity. Studies have investigated their potential as functional foods [ 34 ]. Given their reported nutritional and medicinal properties, this study explored the effects of radish leaves on human health.…”

Effect of Soaking of Seeds in Water and Storage Period in a Regular Refrigerator to Produce Sprouts of some Vegetables for Marketing Purposes

“…Radish leave and root sprouts are considered plant sources rich in nutrients and chemical compounds that are a significant source of flavonoids (in particular, anthocyanin), as well as β-carotene and vitamin C, and they can be considered as a raw material for developing a healthy diet [22][23][24]. It is worth noting what was mentioned by [25] about the importance of radish leaves, particularly as more critical and valuable than the root, as they are the primary source of phenols and flavonoids and can also catch free radicals. His research paper identified the antioxidant compound Rutin in radish leaves only.…”