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  • Title: Milk prevents the degradation of daikon (Raphanus sativus L.) isothiocyanate and enhances its absorption in rats.
    Author: Ippoushi K, Ueda H, Takeuchi A.
    Journal: Food Chem; 2014 Oct 15; 161():176-80. PubMed ID: 24837937.
    Abstract:
    Epidemiological and experimental researches show that isothiocyanate (ITC), a class of phytochemical compounds that imparts a characteristic biting taste and pungent odour to cruciferous vegetables, such as daikon (Japanese white radish, Raphanus sativus L. Daikon Group), broccoli, cabbage, and Chinese cabbage, possesses anticancer and anti-inflammatory properties. The concentration of daikon ITC, which degrades in aqueous solution, was measured in mixtures of daikon juice and water, corn oil, or milk. Daikon juice mixed with corn oil or milk showed a higher concentration (1.4-fold) of daikon ITC than that in mixture with water; thus, corn oil and milk prevent the degradation of daikon ITC. Moreover, orally administered daikon juice with milk increased daikon ITC absorption in rats. Therefore, dishes or drinks that include raw daikon with corn oil or milk may promote the possible health benefits of daikon ITC by preventing ITC degradation and enhancing its absorption in vivo.
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