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| The Health Benefits of Radishes |
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The radish is believed to have originated in southern Asia and was cultivated in Egypt in 2780 BCE. The first cultivated radishes were black and later on there were white varieties, and red radishes were developed in the 1700s. Radishes were highly esteemed in ancient Greece, and the Greek physician Androcydes ordered his patients to eat a radish as a preservative against intoxication. The daikon is the most popular type of radish in Japan and is rumored to be their number one pickled vegetable. Florida and California are the largest producers of radishes in the United States. Health Benefits of Radishes
References: 1. The Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno. 2. Benders' Dictionary of Nutrition and Food Technology. 3. USDA National Nutrient Database for Standard Reference 4. Papi A, et al. Cytotoxic and antioxidant activity of 4-methylthio-3-butenyl isothiocyanate from Raphanus sativus L. (Kaiware Daikon) sprouts. J Agric Food Chem. 2008 Feb 13;56(3):875-83. PMID: 18189352. 5. Takaya Y, Kondo Y, Furukawa T, Niwa M. Antioxidant constituents of radish sprout (Kaiware-daikon), Raphanus sativus L. J Agric Food Chem. 2003 Dec 31;51(27):8061-6. PMID: 14690397. 6. Lugasi A, Blázovics A, Hagymási K, Kocsis I, Kéry A. Antioxidant effect of squeezed juice from black radish (Raphanus sativus L. var niger) in alimentary hyperlipidaemia in rats. Phytother Res. 2005 Jul;19(7):587-91. PMID: 16161062. 7. Ghayur MN, Gilani AH. Gastrointestinal stimulatory and uterotonic activities of dietary radish leaves extract are mediated through multiple pathways. Phytother Res. 2005 Sep;19(9):750-5. PMID: 16220566. |
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