Radish: The Little Ginseng for Cancer Prevention and Health Preservation
Radish is commonly known as "little ginseng" due to its rich nutritional content and anti-cancer properties. Its riboflavin and minerals such as calcium, phosphorus, and iron exceed those found in citrus fruits, apples, pears, and peaches. Carbohydrates and especially vitamin C content in radish surpass that of most vegetables and fruits. Every 100 grams of radish contains 33 mg of vitamin C—5 to 8 times higher than peaches and pears. Additionally, radish contains amylase and oxidase enzymes that aid digestion and absorption.
Radish prevents and fights cancer due to its anti-cancer compounds: lignin, enzymes, vitamin C, and crude fiber. Lignin enhances lymphocyte production and boosts macrophage activity. Lymphocytes are key defenders against disease and cancer, while macrophages can engulf and inhibit cancer cells. Enzymes and vitamin C decompose carcinogens—nitrosamines—rendering them non-carcinogenic. These substances effectively and rapidly neutralize nitrosamines. When nitrosamine salts enter the stomach, the presence of vitamin C and enzymes prevents the formation of carcinogenic nitrosamines.
The crude fiber in radish stimulates intestinal movement, promotes smooth bowel movements, helps expel carcinogens lingering in the intestines, and effectively prevents colorectal and rectal cancers.