Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review

Sham, T. T., Yuen, A. C., Ng, Y. F., Chan, C. O., Mok, D. K., & Chan, S. W. · Trends in Food Science & Technology · 2021 July

DOI 10.1016/j.tifs.2021.04.045

Objective

Nutritional value of radish

Conclusions

This systematic review indicates that radish is a fundamental source of nutrients and phytochemicals. It has particular proteins such as glucosinolates, flavonoids, β-carotene, and minerals. Such characteristics are considered raw materials of nutraceuticals (nutrients used for medicine), which are further used to prevent infectious and non-communicable diseases.

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Insights

From the results of 63 papers on the nutritional and phytochemical composition of Raphanus sativus, our review identified 609 phytochemicals in radish, with major constituents like flavonoids, non-flavonoid polyphenols, fat and fatty related compounds, terpenes and derivatives, and glucosinolates being reported in high concentrations in leaves and sprouts.

The phytochemicals identified in this review establish linkages to the underlying mechanisms on the health benefits of radish. Some of the radish compounds are known to have several health benefits, including antioxidant/redox activity, anticancer and apoptosis-inducing properties, cardiovascular and metabolic protective effect, and antimicrobial and anti-inflammatory characteristics, among others.