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Glucosinolate Compostition
and Anti-Cancer Potential of Daikon and Radish Sprouts
ISHS Acta Horticulturae 765: XXVII International
Horticultural Congress - IHC2006: International Symposium on Plants as Food and
Medicine: The Utilization and Development of Horticultural Plants for Human
Health
T.J. O'Hare, L.S. Wong, L.E. Force, C.B. Gurung, D.E.
Irving, D.J. Williams
Abstract:
Daikon and radish sprouts contain high levels of
glucoraphenin, a glucosinolate which hydrolyses to form sulphoraphene.
Sulphoraphene, like sulphoraphane from broccoli, is a potent inducer of phase 2
detoxification enzymes and consequently has potential anti-cancer action. Unlike
broccoli however, daikon and radish do not possess epithiospecifier protein, a
protein that inhibits conversion of glucosinolates to isothiocyanates, and
consequently they may represent more suitable sources of phytochemicals with
anti-cancer potential. Concentrations of glucoraphenin were highest in the seed,
declining exponentially with sprout development. The rate of decline was
observed to vary considerably between varieties of daikon and radish, with some
varieties maintaining significantly high levels of glucoraphenin. Varieties
maintaining a high level of glucoraphenin included ‘Cherry Belle’ and ‘French
Breakfast’.
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