Garten-Rettich, roh (bio)

"Radish (Raphanus sativus) is a root vegetable grown and consumed all over the world and is considered part of the human diet, even though it is not common among some populations. Usually, people eat radishes raw as a crunchy vegetable, mainly in salad, while it also appears in many European dishes. Some people, at least in the Middle East, prefer to drink its juice in pursuit of certain health benefits. Radishes have different skin colors (red, purple, black, yellow, and white through pink), while its flesh is typically white. In addition, the edible root of radish varies in its flavor, size, and length throughout the world."

"In general, radish contains carbohydrates, sugars, dietary fibers, protein, and even some fat and fluoride. In addition, it contains various water-soluble vitamins (B₁, B₂, B₃, B₅, B₆, B₉, and C) and minerals (calcium, iron, magnesium, manganese zinc, potassium, and phosphorous). Above and beyond, radish was found to have unique bioactive compounds that have been recently recognized to have potential health benefits to humans. The main bioactive compounds that have been quantified in radish are glucosinolates (e.g., glucoraphanin, glucoraphanin, 4-hydroxyglucobrassicin, glucoerucin, glucoraphasatin, glucobrassicin, 4-methioxyglucobrassicin, and neoglucobrassicin) and isothiocyanates (e.g., sulforaphene, sulforaphane, and indole-3-carbinol)."

"Lately, several research studies have revealed the many health properties of radish, and some of these studies have even had a chance to describe or suggest, albeit partially, the molecular features of these effects. For example, methylisogermabullone (C₂₃H₃₁O₅NS, MW 433), a bioactive compound isolated from radish, was found to stimulate the small bowel mobility by activating the acetylcholinergic receptors. 4-(Methylthio)-3-butenyl isothiocyanate was found to induce apoptosis in human colon cancer cells, hence reducing the abnormal cell growth. Moreover, the spicy flavor of radish is due to certain chemical substances (e.g., myrosinase, glucosinolate, and isothiocyanate) made by this plant, some of which were suggested to have anticancer activities. A cohort study (n = 11,405 male participants) in Germany (2009) revealed an adverse correlation between dietary intake of glucosinolate and the risk of prostate cancer. 4-Methylsulfinyl-3-butenyl isothiocyanate present in radish was found to induce apoptosis in human lung cancer cells. A very recent study showed that sulforaphene, an isothiocyanate found in radish, inhibits proliferation of breast cancer cells."

"In summary, radish root appears to have an antidiabetic effect and appears to be very beneficial in diabetic conditions. These antidiabetic properties may be due to its ability to enhance the antioxidant defense mechanism and decrease oxidative stress and lipid peroxidation, improve hormonal-induced glucose hemostasis, promote glucose uptake and energy metabolism, and reduce glucose absorption in the intestine."

"In Unani, Greeko-Arab, and Indian folk medicine, radish is used as a household remedy for the treatment of many diseases such as jaundice, gallstone, liver diseases, rectal prolapse, indigestion, and other gastric pains."

Narrativer Review in wissenschaftlichem Journal

Study: weak evidence

"In den asiatischen Ländern wird Rettich häufig in Essig eingelegt oder mit anderen Zutaten vergoren."

Book: weak evidence

"Schweizer Rettich hat von April bis Dezember Saison. Zwischen November und Dezember kommt der Rettich aus dem Lager."

Website

"Frühjahrs- und Sommerrettiche sind ohne Kraut einige Tage im Kühlschrank haltbar. Herbst- und Winterrettiche lassen sich bei 0 °C und hoher Luftfeuchtigkeit 4-6 Monate lang lagern. Eine Miete oder der Keller eigenen sich besonders gut als Lagerstätte."

"Rettich wird weltweit angebaut. Hauptanbaugebiete sind in Ostasien, China, Japan und Korea. In Europa wird der Rettich v.a. in Frankreich, Italien, Österreich, den Niederlanden und Deutschland angebaut."

"Sie ist i.d.R. zwischen 10 und 40 cm gross. Der Durchmesser beträgt ca. 4-8 cm. Je nach Sorte ist die Wurzel klein und kugelförmig, oval, zapfen-, spindel-, walzenförmig, oder lang und zylindrisch. Während die Farbe aussen von weiss, rosa, rot, braun, violett, blau und schwarz bis hin zu schwarz bzw. rot mit weissen Spitzen variieren kann, so ist das Innere des Rettichs stets weiss."

Website

Nährstofftabelle.

Website

"In addition, various reports have recorded the antimicrobial, anticancer, antioxidant and anxiety reducing properties of radishes. The secondary metabolites with pharmaceutical benefits in radishes include glucosinolates, isothiocyanates and polyphenols."

"Radishes is of great pharmaceutical importance, most of which has been attributed to its antioxidant property. The administration of radish extracts under numerous pathological conditions aids in the recovery of diseases and in the prevention of harmful ailments because of their attributed bioactivities. Bioactive compounds present in different parts of radishes, such as leaves, sprouts, stem and roots, act on a variety of potential drug targets associated with ailments, such as cancer, inflammation, liver injury and diabetes."

"The extracts of radishes have been employed to treat stomach disorders, constipation, urinary infections, hepatic inflammation, cardiac disorders and ulcers in folk medicine since the ancient times."

Narrativer Review in wissenschaftlichem Journal

Study: weak evidence

"Most importantly, for over 80 years, the seeds and the roots of radish have been used for many medicinal purposes in India. In addition, radish is a rich source of peroxidase which could have a major impact on reducing the occurrence of hyperlipidemia in patients and also has an abundance of organic isothiocyanates, which are known to have antimicrobial, antimutagenic, and anticarcinogenic properties."

"Radish, Raphanus sativus L., is grown globally mainly for its edible root and represents one of the major vegetable crops in Asia, especially China, Japan, South Korea and Third World Countries such as North Korea and Tibet. The first report on the cultivation of radish dates back to 5,000 years ago in Egypt as depicted on the walls of ancient pyramids when grown as an oilseed crop (Becker 1962). Upon the introduction of radish to eastern China, some 2,000 years ago, a huge diversity of radish roots were created through traditional breeding exhibiting differences in skin and flesh color and in terms of their size and shape. The small-rooted, short-season or salad radishes were first cultivated at the turn of the sixteenth century and are commonly cultivated in the temperate regions of Europe, USA and as far north as the Arctic under protection. Overall, traditional breeding methods has enabled radish to be cultivated in all continents of the globe."

Narratives Review

Study: weak evidence

"Black radish is an important cruciferous plant that has demonstrated hypocholesterolemic, antilithiasic and antioxidant properties in different biological models; these effects can prevent the formation of cholesterol gallstones, an increasingly prevalent gastrointestinal affection. The effects of black radish associated with the prevention of cholesterol gallstones may be due to two main glucosinolates, and to their degradation products: glucoraphasatin (raphasatin) and glucoraphanin (sulforaphane), but biological and phytochemical investigations must continue in order to complement the existent contributions."

"In Mexican traditional medicine, the black radish has been used since ancient times for treating gallstones, stimulating the biliary function and to treat some digestive problems caused by the high intake of fats."

"The origin of black radish is not known exactly; nevertheless, in many Asian and African regions, it is used for treating different problems associated with the gastrointestinal, hepatic and biliary systems. Its effects have not been scientifically demonstrated; they are only known from ethnobotanical information. In Mexico, the plant is used to treat pigmented and cholesterol gallstones."

Narratives Review

DOI: 10.1002/ptr.4964

Study: weak evidence

"Pollen food allergy syndrome (PFAS) is a food allergy that manifests as hypersensitivity symptoms of the oropharyngeal mucosa on ingesting specific foods, and findings resemble herpetic gingivostomatitis. Few reports of PFAS caused by consuming radishes are found in the literature."

"This case is an IgE-mediated type of food allergy caused by the induction of IgE by Radish as an allergen."

Fallbericht

DOI: 10.4103/ijd.ijd_405_22

Study: weak evidence

"In conclusion, we describe a case of anaphylaxis to young radish (R. sativus L) by skin contact. In addition, IgE-mediated hypersensitivity could be involved in the pathogenesis of young radish-induced anaphylaxis. Young radish should be considered as an important food allergen in Korea."

Fallstudie

DOI: 10.4168/aair.2015.7.1.95

Study: weak evidence

"Rettichwurzel: Kommission E: Magen-Darm-Beschwerden (Dyspepsie), vor allem bei Funktionsstörungen der Gallenblase, entzündliche Erkrankungen der oberen Luftwege wie hartnäckiger Husten"

Buchkapitel

Tabelle 1 (S.9)

Website

"Radish, Raphanus sativus L., is an annual vegetable of the family Cruciferae. The genus Raphanus originated in the regions from the Mediterranean to Black Sea and was classified under two sections of Raphanis DC. and Hesperidopsis Boiss. These two sections comprise six species including Raphanus sativus, R. raphanistrum, R. microcarpus, R. rostras, R. landra and R. maritimus, and one species Raphanus aucheri, respectively (Kitamura 1958). Kitamura (1958) also assumed that R.sativus could be developed around the Mediterranean region by natural or artificial crossing between R. landra and R. maritimus. Banga (1976) and Hida (1990) presumed that four wild species (R. raphanistrum, R. maritimus, R. landra and R. rostras) could be involved in the origin of radish."

Buchkapitel

DOI: 10.1007/978-3-540-34536-7_3

Book: strong evidence

"These two radish species are herbaceous annuals (sometimes perennials) that frequently invade grasslands and open, disturbed areas, including roadsides. Wild radish, Raphanus raphanistrum, may also be found in wetland areas. Although both species grow wild and both are commonly called wild radish, Raphanus sativus is the (escaped) cultivated plant, while R. raphanistrum is its wild relative. (Sativus means “cultivated” in Latin.)"

"Wild radishes are capable of excluding native plant species. Both radish species are also agricultural weeds. R. raphanistrum seeds in large quantities may be poisonous to livestock."

Website

"R. raphanistrum, probably European in origin, occurs as a weed on all continents, but is absent from tropical Western Africa and South and East Asia."

DOI: 10.1079/cabicompendium.46795

Website

"Der optimale Standort für Rettich liegt auf leichten bis mittelschweren, krümeligen Böden mit guter Wasserführung in voller Sonne bis Halbschatten."

"Die Aussaat von Rettich erfolgt je nach Anbauart und Varietät direkt ins Freiland oder Kalthaus. Eine Voranzucht ist möglich, aber durch Direktsaat entstehen deutlich schönere Rüben und tiefere Wurzeln, was die Pflege und Ernte erleichtert. Manche Rettich-Sorten eignen sich für den Sommeranbau mit Aussaat im Frühjahr, andere werden als lagerfähiger Herbst- und Winterrettich ab August gesät. In ungeheizten, geschützten Kalthäusern kann Rettich auch den Winter über kultiviert werden."

"Aufgrund der grossen Sortenvielfalt und deren Anbau zu verschiedenen Jahreszeiten kann Rettich satzweise alle zwei Wochen ausgesät und somit nahezu ganzjährig geerntet werden. Zunächst erfolgt die Bodenbearbeitung, wobei man unerwünschte Beikräuter entfernt und die Erde grosszügig lockert. Die Rettich-Samen werden anschliessend in Reihen mit einem Abstand von 25 – 30 cm eng gesät und später auf 20 cm Abstand zwischen den einzelnen Rettich-Pflanzen vereinzelt. Das Saatgut wird 1 – 2 cm tief in den Boden oder die Pflanzerde gelegt und kräftig angegossen. Bei optimaler Keimtemperatur von 14 – 15 °C sind die ersten Keimlinge nach 8 bis 10 Tagen zu sehen."

"Düngung und Bewässerung sind beim Anbauen von Rettich wichtig, da Trockenheit, Hitze und Nährstoffmangel zu pelzigen, beissend scharfen und verholzten Rüben führen. Im Extremfall schiessen die Rettiche aus Stress und gehen vorzeitig in die Blüte. Eine regelmässige Wasserversorgung ist daher gerade in trockenen Perioden notwendig. Rettich gehört zu den Mittelzehrern und sollte speziell zur Zeit der Rübenbildung mit ausreichend Nährstoffen versorgt werden."

"Junge, erntereife Rettiche sind nicht winterhart und werden daher im Herbst komplett geerntet und eingelagert. Ausgewachsene Herbstrettiche ertragen Minusgrade bis etwa – 9 °C und können theoretisch den ganzen Winter über bei frostfreiem Boden geerntet werden, sind in diesem Stadium aber oft bereits zu holzig. Die Rüben können bei Frösten zudem aufplatzen und sind dann nicht mehr geniessbar. Ein Winterschutz mit Folie oder Vlies beziehungsweise die Kultur von Rettich im isolierenden, ungeheizten Glashaus ist eine bessere Alternative zum Freilandanbau, wenn die Rüben nicht eingelagert werden können."

"Bereits wenige Wochen nach der Aussaat können die ersten aromatischen Rettich-Rüben geerntet werden."

Website

"Dass Rettiche reif für die Ernte sind, erkennt man an der Pflanzengrösse und dem Wurzelhals, der meist aus dem Boden herausragt. Dieser sollte nicht aufgerissen sein und sich bestenfalls frisch und unverholzt anfühlen. Grundsätzlich gilt: Je jünger der Rettich, desto milder, saftiger und knackiger schmeckt er. Zu spät geerntete Rettiche sind oft beissend scharf, holzig oder pelzig."

"Rettiche werden händisch geerntet – bei lockeren Böden können die Wurzeln einfach an den Blättern gegriffen und herausgezogen werden. Auf schweren Böden empfiehlt sich ein Spaten, um den Boden zu lockern und unversehrte Rettiche zu ernten. Direkt nach der Ernte sollten die Rettiche schonend für die Schale gewaschen und weiterverarbeitet oder gelagert werden."

Website

"und bis in die Blätter, die durchaus salat- oder einlagegeeignet sind."

"Das FiBL (Forschungsinstitut für biologischen Landbau) errechnete 2010 für Österreich, dass es bei regionalen Bio-Radieschen der Linie "Zurück zum Urspung" fast 37% CO2-Äquivalente weniger waren."

124 g CO2 eq / kg konventionell vs. 79 g CO2 eq / kg biologisch (Zurück zum Ursprung) = 36,48 %

Website

The water depletion results are 25.58 m3 freshwater/ton (spring season white radish), 20.74 m3 freshwater/ton (autumn season white radish), 26.68 m3 freshwater/ton (alpine region white radish), and 28.56 m3 freshwater/ton (facility white radish), respectively. 

DOI: 10.1016/j.iswcr.2017.02.005

Table2. Global average water footprint of 14 primary crop categories.Period:1996–2005.

Waterfootprint Caloricvalue∗ Waterfootprint Primary  crop category (m3ton−1) (kcalkg−1) (lkcal−1) Green Blue Grey Total

Vegetables 194 43 85 322 240 1.34

Rootsandtubers 327 16 43 387 830 0.47

Bioactive compounds in Raphanus sativus (radish) have been used to treat several diseases; therefore, radish has attracted increasing scientific attention due to its nutritional and phytochemical composition.

The largest categories were flavonoids (38.8% of the reported data), non-flavonoid polyphenols (8.4%), terpenes and derivatives (8.2%), fat and fatty related compounds (6.4%), and glucosinolates and breakdown products (5.6%).

Leaves have high concentrations of macronutrients, calcium, potassium, sodium, fiber, fatty acids, and non-flavonoid polyphenols while sprouts are a major source of flavonoids, specifically anthocyanins, β-carotene and vitamin C. Roots are rich in non-flavonoid polyphenols together with terpenes and derivatives, and glucosinolates, the latter also highly concentrated in seeds. Raphanus sativus is a rich source of nutrients and phytochemicals. Leaves and sprouts could be considered part of a healthy diet, and together with roots, they could be explored as raw material for the development of nutraceuticals.

Raphanus sativus (radish) is a source of nutrients and phytochemicals, particularly proteins, glucosinolates, flavonoids, β-carotene, and minerals. Many of these phytochemicals are highly concentrated in leaves and sprouts, which could be considered part of a healthy diet, especially in western diets where the root consumption is prioritized. 

Systematischer Review von Laborstudien in wissenschaftlichem Journal

DOI: 10.1016/j.tifs.2021.04.045

Study: weak evidence

Radish (Raphanus sativus) is a Brassica vegetable important for human nutrition and health because it is rich in diverse metabolites. Although previous studies have evaluated various metabolites, few studies have comprehensively profiled the primary and secondary metabolites in the roots of white- and green-colored radishes. Thus, this study aimed to provide information about the contents of metabolites beneficial for human health in both cultivars and to investigate the relationships between the various metabolites detected. In particular, among the 55 metabolites detected in radish roots, the levels of most amino acids and phenolic acids, vital to nutrition and health, were higher in green radish roots, while slightly higher levels of glucosinolates were observed in white radish roots—information which can be used to develop an effective strategy to promote vegetable consumption. Furthermore, glutamic acid, as a metabolic precursor of amino acids and chlorophylls, was positively correlated with other amino acids (cysteine, tryptophan, asparagine, alanine, serine, phenylalanine, valine, isoleucine, proline, leucine, beta-alanine, lysine, and GABA), and chlorophylls (chlorophyll a and chlorophyll b) detected in radish roots and phenylalanine, a metabolic precursor of phenolic compounds, were positively correlated with kaempferol, 4-hydroxybenzoate, and catechin. In addition, strong positive correlations between carbohydrates (sucrose and glucose) and phenolics were observed in this study, indicating that sucrose and glucose function as energy sources for phenolic compounds.

Experimentelle Analyse der Inhaltsstoffe

DOI: 10.3390/horticulturae8040310

Study: weak evidence

Radish (Raphanus sativus) is an important worldwide vegetable with a wide variety of colors that affect its appearance and nutritional quality. However, the large-scale detection, identification, and quantification of flavonoids in multicolor radish have rarely been studied. To uncover the diversity and accession-specific flavonoids in radish, liquid chromatography electrospray ionization−tandem mass spectrometry was used to analyze the metabolic profiles in the skin and flesh of six colored radish accessions: light-red Manshenhong, dark-red Touxinhong (TXH), purple Zijinling (ZJL), Xinlimei with red flesh (XLMF) and green skin, white Shizhuangbai (SZB), and black radish. In total, 133 flavonoids, including 16 dihydroflavones, 44 flavones, 14 flavonoids, 9 anthocyanins, and 28 flavonols, were characterized. The flavonoid metabolic profiles differed among the different colored radishes. Red and purple radishes contained similar anthocyanin compounds responsible for color pigmentation, including red cyanidin, callistephin, and pelargonin. Purple ZJL was most enriched with cyanidin o-syringic acid and cyanin, whereas callistephin and pelargonin were more abundant in dark-red TXH. Additionally, the black and white radishes shared similar anthocyanin and flavonoid profiles, suggesting that the color of black radishes was not caused by anthocyanin but by other metabolites. The metabolites in colored radishes that differed from SZB were mainly involved in the biosynthesis of plant secondary metabolites, such as flavonoid, flavone, flavonol, isoflavonoid, and phenylpropanoid biosynthesis. This study provides new insights into the differences in metabolite profiles among radishes with different skin and flesh colors. The results will be useful for aiding the cultivation of valuable new radish varieties.

Experimentelle Studie zum Nährstoffprofil

DOI: 10.1021/acs.jafc.0c05031

Study: weak evidence