the radish, is reported to be closely related to reduction in cancer development, belongs to the cruciferous vegetable family, and contains a range of digestive enzyme. Radishes consist of a root and green leafy parts. The radish leaves contain more vitamin A and C and calcium than the root.
Usually, people eat radishes raw as a crunchy vegetable, mainly in salad, while it also appears in many European dishes. Some people, at least in the Middle East, prefer to drink its juice in pursuit of certain health benefits.
Radish contains anthocyanins, potent antioxidant flavonoids that have been found to be favorable for improving diabetic conditions. The anthocyanin subtype that is present in radish is pelargonidin.
Radish is used popularly to treat liver and respiratory illnesses. The antibiotic activity of its extracts and its time persistence validates its effectiveness in microbial sickness as reported in traditional medicine. The root’s juice showed antimicrobial activity against Bacillus subtilis, Pseudomonas aeruginosa, and Salmonella thyphosa.
Radish
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