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RADISH LEAVES AND RADISH ROOTS: ARE WE EATING THE RIGHT PART FOR CANCER PREVENTION?
Acta Horticulturae, 2009Radishes are most commonly consumed as a root vegetable, although radish leaves are occasionally used in salads and cooking. While both the radish root and shoot contain glucosinolates with anti-cancer potential, the glucosinolate profile of the root and the shoot are very different. Whereas the root contains mainly glucodehydroerucin (2.8 mu mol/gFW) (
O'Hare, T.J., Wong, L.S., Force, L.E.
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Photoreception and photoresponses in the radish hypocotyl
Planta, 1977In etiolated hypocotyls of Raphanus sativus L. the growth responses to continuous red, far-red and blue light have been distinguished on the bases of photoreceptive sites and regions of physiological response. Blue light appeared to retard a fairly mature stage of elongation, acting immediately and directly on the cells irradiated. Far-red light caused
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Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review
Trends in Food Science and Technology, 2021Magda Gamba +2 more
exaly