29thMay, 2023, Vadodara
The radish plants left off in the field, after most of the tuber and leaf crop are harvested, produce flowers and fruits. Some people allow plants to fruit for collecting seeds needed for the next season. These fruits of raddish plants (Raphanus sativus) are excellent nutraceuticals consumed as a great delicacy in European countries and are now found to ward of many diseases including cancer. A study conducted in our laboratory revealed that Raphanus pods yield many medicinally active plant chemicals such as isothiocyanates, flavonols, phenolic acids and mucilage. The sulphur containing isothiocyanates found are sulphoraphane and sulphoraphene, whereas the flavonols present are quercetin, kaempferol and isorhamnetin. Vanillic, ferulic, p-coumaric and melilotic acids are the phenolic acids identified and the mucilage (fibre) amounts to 8%. All these compounds are of great pharmacological actions such as antioxidants, cancer management and healing, preventing heart issues, antirheumatic as well as antidiabetic.
The two isothiocyanates, sulphoraphane and sulphoraphene, are excellent antioxidants which are very well-known cytotoxins (toxic to cancerous cells) and induce apoptosis (inducing cell-death to cancerous cells). By activationg several phase II metabolic enzymes such as glutathione-s-transferase (GST), they play an important role in detoxifying xenobiotics (foreign compounds causing harm) and carcinogens. It is to be recalled that these compounds present in “Mogri” (rat-tailed radish –Raphanus caudatus) are found to be cancer preventive against HCT116 colon cancer cell line. They are a group of broad spectrum antioxidants, cycling over and over, removing many free radicals even after they are gone. All the three flavonols,quercetin, kaempferol and isorhamnetin also are having significant physiological actions. Quercetin is a well known flavonol exhibiting cardiovascular protection, anticancer and anti-ulcer effects, anti-allergic activity and cataract prevention as well as antiviral and anti-inflammatory effects. Rhamnetin and kaempferol also exhibit antioxidant, anticancer, anti-inflammatory, antiviral and antibacterial activities.
Among the phenolic acids present in Raddish pods, Vanillic acid is known to be antioxidant, anti-inflammatory, immuno-stimulating, neuroprotective, hepatoprotective, cardioprotective, and antiapoptotic. p-Coumaric acid exhihibts a protective role in a pleiotropic manner by exerting negative interference in inflammation, cartilage degradation, and osteoclastogenesis. Ferulic acidhas a variety of biological activities, especially in oxidative stress, inflammation, vascular endothelial injury, fibrosis, apoptosis and platelet aggregation. Melilotic acid is known to improve brain functions.
Similarly, mucilage which acts as dietary fibre, is associated with overall metabolic health (through key pathways that include insulin sensitivity) and a variety of other pathologies that include cardiovascular disease, colonic health, gut motility and risk for colorectal carcinoma. Dietary fibre intake also correlates with mortality. The gut microflora functions as an important mediator of the beneficial effects of dietaryfibre, including the regulation of appetite, metabolic processes and chronic inflammatory pathways.
Some farmersle allow plants to fruit for collecting seeds needed for the next season. The young fruits, harvested when they are still immature (mature pods are kept for seeds), are bean like, up to 8 cm long, 1cm in girth, contain 2-5 seeds and have a lengthy tapering beak. They are soft and crisp having a flavour, much more delicate and refined than the radish. The texture of the radish pods look like that of the green beans. They are used as salads and many culinary preparations such as spicy snacks, sandwich spreads, stir fries or added to pistas. In parts of India, Pakistan and Bangladesh, radish pods are a traditional ingredient, often used in curries. One can add these pods, no matter what varieties they come from, to a range of curries – they can work very well with strongly spiced dishes.
Unfortunately, there is not much literature on raddish pods i.e. the young fruits of Raphanus sativus and their chemical constituents. In India they are also known as “Mogri”, just the by the same name as that of the “Rat tail Raddishes”, the edible fruits of Raphanus caudatus which do not produce the underground root tubers. Some reports claim them to have Vit.C. and minerals.
Raddish plants (Raphanus sativus) are biennials completing their life in two years. Normally the young plants are uprooted when the roots reach a length of 5-6 inches and the leaves and roots are sold as vegetable. But people who want to raise seeds for next year’s crop allow the plants to flower and fruit. It is the pods, when mature, provide seeds for the next generation.
Value addition to farmers.
Growing radishes can actually offer far more food than one might imagine. Most people think that each radish seed will produce just one plant and that each plant will produce just one edible root. But if we consider alternative edible elements of each plant like pods, seed microgreens etc., the farmer can get a far higher yield. Discovering radish pods and how to use them will open up a whole new range of opportunities and help farmers to expand their merchandise.
Reference
Dr Mammen Daniel
