Radish is a group of root vegetables with light-colored, crunchy
flesh, variable skin color, and almost spicy, peppery taste. Radish
vary in shape and color, maybe red, black, white, yellow, pink, or purple. Among the health benefits are;
1. May support liver function and digestion
Radish, most notably black radish, may stimulate digestive juices and in particular bile flow. Bile is produced by the liver and is used by the digestive system to digest and manage fats as well as remove toxins and waste products from the liver.
2. Cardiovascular health
Radishes are heart-friendly thanks to being a source of sulforaphane as well as other plant compounds, like anthocyanins.
With a protective antioxidant action, these plant compounds help reduce the inflammatory damage caused by oxidative stress, a process which plays a key role in the development of heart disease. It’s this inflammatory damage that can lead to high blood pressure and atherosclerosis.
3. Rich source of antioxidants
Both the leaves and root of the radish are a source of antioxidants with the leaves supplying flavonols like epicatechin and the roots supplying compounds like pyrogallol and other phenols.
Radishes also contain vitamin C, which together with the other phytonutrients, helps to protect the body’s cells from the damaging effects of aging or living an unhealthy lifestyle.
4. Has Anti-fungal properties
Radishes contain a natural anti-fungal compound (RsAFP2) that may be effective against Candida albicans the yeast, that if allowed to proliferate, may cause vaginal yeast infections and thrush.
5. Great source of sulforaphane
Like other members of the brassica family, radishes supply a compound that can be converted to sulforaphane. This sulfur-rich phytochemical is beneficial for a number of reasons, including its ability to potentially reduce the risk of cancer – it does this by protecting cells from DNA damage as well as inactivating carcinogens.
