Black Radish Phytochemicals Support Detox, Buckwheat Aids Cholesterol Reduction

PALMYRA, Wis .—Certain phytochemicals found in Spanish black radish (Raphanus sativus L . var. niger) induce detoxification enzymes in the liver, helping the body eliminate toxins more efficiently, according to a new study (J Agric Food Chem. ePub 2007 Jul 6). Researchers from Standard Process Inc. focused on a glucosinolate unique to radishes, glucoraphasatin, and its isothiocyanate metabolite, 4-methylthio-3-butenyl isothiocyanate (MIBITC). Crude aqueous extract from 0.3 to 3 mg of dry plant material increased the activity of the phase II detoxification enzyme quinine reductase in the human hepatoma Hep G2 cell line, and induced expression of mRNA corresponding to certain phase I detoxification enzymes. “Radishes present an attractive option for use as a functional food,” said Paul Hanlon, Ph.D., manager of biological research at Standard Process (www.StandardProcess.com) and lead author of the paper. “Compared to other cruciferous vegetables, Spanish black radish is a high yield, pest resistant crop with a short growing season.” Dr. Hanlon and his research team are currently evaluating other constituents in Spanish black radish to better understand how the components of the food as a whole work synergistically. Another study conducted by the Standard Process research team, in conjunction with the University of Wisconsin-Madison, sought to elucidate the mechanism of action by which buckwheat protein affects cholesterol levels (J Agric Food Chem. 2007 Jul 25;55(15):6032-8). In an intestinal cell model, researchers found buckwheat protein had a strong cholesterol-binding capacity that hinders cholesterol absorption by micelles.