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Posted by Elizebath Bijoy Friday, June 24, 2011

Radishes for Cholesterol Reduction

Studies have shown that radish root could be effective in lowering cholesterol levels.
A study examined the beneficial effect of the black radish juice on some free radical reactions in rats fed with a diet rich in lipids (20% sunflower oil, 2% cholesterol, 0.5% cholic acid) in normal chow. Supplementation of the lipid-rich diet with black radish juice had a beneficial effect on Hyperlipidaemia (elevated levels of lipids, including cholesterol and triglycerides).

Radishes for Blood Pressure

Radishes are high in potassium which is helpful in regulating blood pressure. High blood pressure is positively associated with higher sodium intake and inversely associated with potassium, calcium, and magnesium intakes. Decrease of sodium and increase of potassium, calcium, and magnesium intakes, which are characteristic of the DASH diet (Dietary Approaches to Stop Hypertension), has an excellent blood pressure lowering effect. Salt restriction, alcohol moderation, weight loss, exercise, and a DASH diet can achieve decreases in systolic blood pressure of approximately 10 to 15 mm Hg when applied together. Decreased intakes of sodium alone, and increased intakes of potassium, calcium, and magnesium each alone decrease high blood pressure.

Radishes for Liver and Digestive Support

Black radish root has been used in folk medicine since antiquity as a natural drug for the stimulation of bile function.
Radishes contain a variety of sulfur-based chemicals that increase the flow of bile, thus helping to maintain a healthy gallbladder and liver and improving digestion.
Radish leaf extract is reported to be beneficial gastrointestinal activities, and is known worldwide for itslaxative properties.
The leaves of the radish are a well-known home remedy for jaundice, but as yet there is no research to confirm their effectiveness as a treatment for jaundice.

Radishes for Cancer Prevention

The radish belongs to the brassica group of vegetables, which include cabbage, brussels sprouts, cauliflower and broccoli. Numerous studies suggest that brassica vegetables are protective against cancers of the lungs and alimentary tract.
Brassica or cruciferous vegetables appear to reduce the risk of some cancers perhaps by preventing the formation of carcinogens in your body or by blocking cancer-causing substances from reaching or reacting with sensitive body tissues or by inhibiting the transformation of healthy cells to malignant ones.
Cruciferous vegetables all contain sulforaphane, a member of a family of chemicals known as isothiocyanates. In experiments with laboratory rats, sulforaphane appears to increase the body’s production of phase-2 enzymes, naturally occurring substances that inactivate and help eliminate carcinogens. At the Johns Hopkins University in Baltimore, 69 percent of the rats injected with a chemical known to cause mammary cancer developed tumors vs. only 26 percent of the rats given the carcinogenic chemical plus sulforaphane.
Cruciferous vegetables are the dietary source of glucosinolates, organic compounds that give brassica vegetables their flavor. The chemo preventive potential of radishes is partly due to their glucosinolates content, and a study in Italy has shown the Japanese daikon to demonstrate anti-cancer activity toward three human colon carcinoma cell lines

Glycemic Index of Radishes

In a study to determine the glycemic index (GI) of various vegetables, it was concluded that radishes have a low GI.

Adverse Reactions from Radishes

Cruciferous vegetables, including radishes, contain goitrin, thiocyanate, and isothiocyanate. These chemicals, known collectively as goitrogens, inhibit the formation of thyroid hormones and cause the thyroid to enlarge in an attempt to produce more. Goitrogens are not hazardous for healthy people who eat moderate amounts of cruciferous vegetables, but they may pose problems for people who have a thyroid disorder.


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