ABOUT
Our radish sprouts have an amazingly fresh, spicy taste reminiscent of a fully grown radish but with a delicate crunch and more subtle, enjoyable flavour. Add a handful into your next salad, stir-fry or sushi and boost the taste with a mouthful packed full of goodness!
We grow our organic radish seeds in organic coco coir, with no chemicals or additives so you can be confident you’ll only be benefiting from the pure power of mother nature. In certain studies, they have been shown to enhance digestion1 and are full of antioxidants that have been shown to be effective against certain forms of cancer2.
SULFORAPHANE
Sulforaphane is a compound within the isothiocyanate group of organosulfur compounds. It is obtained from cruciferous vegetables such as broccoli, Brussels sprouts, and cabbages. It is produced when the enzyme myrosinase transforms glucoraphanin, a glucosinolate, into sulforaphane upon damage to the plant (such as from chewing or boiling during food preparation), which allows the two compounds to mix and react. Young broccoli sprouts are particularly rich in glucoraphanin.
Radish sprouts have a high capacity to produce isothiocyanates including sulforaphane3. Radish sprouts are an excellent source of glucoraphanin and myrosinase which upon digestion lead to the production of sulforaphane and can benefit health4. Sulforaphane is a potent activator of liver detox pathways, enabling the body to actively detoxify itself5. A clinical trial showed that sulforaphane supplementation can increase cognitive performance over a 12 week period6.
HOW TO PREPARE
Rinse thoroughly with clean water prior to eating. Our radish sprouts make a great addition to any sandwich, salad or stir fry. Their beautiful colouring also makes them an amazing garnish to finish off the presentation of a gourmet meal.
HOW TO STORE
Please store your shoots in the fridge, where they will last for up to a week. You can also freeze them to ensure they last for longer although freezing breaks the plant cell walls so they won’t look the same or have their awesome crunch.
STUDY REFERENCES
1 Barillari, J., Cervellati, R., Costa, S., Guerra, M.C., Speroni, E., Utan, A. and Iori, R., 2006. Antioxidant and choleretic properties of Raphanus sativus L. sprout (Kaiware Daikon) extract. Journal of agricultural and food chemistry, 54(26), pp.9773-9778.
2 Beevi, S.S., Mangamoori, L.N., Subathra, M. and Edula, J.R., 2010. The hexane extract of Raphanus sativus L. roots inhibits cell proliferation and induces apoptosis in human cancer cells by modulating genes related to the apoptotic pathway. Plant foods for human nutrition, 65(3), pp.200-209.
3 Li, R., Song, D., Vriesekoop, F., Cheng, L., Yuan, Q. and Liang, H., 2017. Glucoraphenin, sulforaphene, and antiproliferative capacity of radish sprouts in germinating and thermal processes. European Food Research and Technology, 243(4), pp.547-554.
4 De Nicola, G.R., Bagatta, M., Pagnotta, E., Angelino, D., Gennari, L., Ninfali, P., Rollin, P. and Iori, R., 2013. Comparison of bioactive phytochemical content and release of isothiocyanates in selected brassica sprouts. Food chemistry, 141(1), pp.297-303.
5 Hu, R., Xu, C., Shen, G., Jain, M.R., Khor, T.O., Gopalkrishnan, A., Lin, W., Reddy, B., Chan, J.Y. and Kong, A.N.T., 2006. Gene expression profiles induced by cancer chemopreventive isothiocyanate sulforaphane in the liver of C57BL/6J mice and C57BL/6J/Nrf2 (−/−) mice. Cancer letters, 243(2), pp.170-192.
6 Nouchi, R., Hu, Q., Saito, T., Kawata, N.Y.D.S., Nouchi, H. and Kawashima, R., 2021. Brain Training and Sulforaphane Intake Interventions Separately Improve Cognitive Performance in Healthy Older Adults, Whereas a Combination of These Interventions Does Not Have More Beneficial Effects: Evidence from a Randomized Controlled Trial. Nutrients, 13(2), p.352.
