Aqueous extract from the vegetative portion of Spanish black radish (Raphanus sativus L. var. niger) induces detoxification enzyme expression in HepG2 cells
2009
Paul R. Hanlon | Melissa G. Robbins | Lori D. Hammon | David M. Barnes
The vegetative, or above ground, portion of radishes are not typically consumed and have not been characterized in terms of their phytochemical content or biological activity. The antioxidant capacity of the freeze-dried vegetative portion of mature Spanish black radishes (harvested 2 months after planting) was 3.7-, 3.6- and 2.9-fold greater than freeze-dried roots as assayed by ferric ion reducing antioxidant power (FRAP), total phenolics and oxygen radical absorbance capacity (ORAC), respectively. No carotenoids were detected in the roots, however the vegetative portion contained 905.0 and 421.2 μg/g of lutein and β-carotene, respectively. Despite differences in glucosinolate composition, a class of compounds related to the induction of detoxification enzymes, the aqueous extracts of roots and the vegetative portion similarly induced quinone reductase activity and the expression of multiple phase I and II detoxification enzymes in the HepG2 human hepatoma cell line. When juiced, the resulting freeze-dried juice and pulp of the vegetative portion maintained the ability to induce detoxification enzymes, although there were some differences in the phytochemical contents of these two dried materials. These data demonstrate that the ability of the vegetative portion of Spanish black radish, which has significantly greater antioxidant potential than roots, to induce detoxification enzyme expression was similar to that of the roots.
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