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Raphanin

Raphanin is the main sulfur component found in radish seeds of Raphanus sativus and is also found in broccoli and red cabbage. It was first described in 1947.{{Cite journal |name-list-style=amp | title = Raphanin, an Antibacterial Principle of the Radish (Raphanus sativus)

Basic research

In vitro, raphanin inhibits some fungi and various bacteria including Staphylococcus, Streptococcus, Pneumococcus and Escherichia coli.{{Cite journal |author1=Ivànovics, G. |author2=Horvath, S. |name-list-style=amp | title = Isolation and Properties of Raphanin, an Antibacterial Substance from Radish Seed | journal = Experimental Biology and Medicine | volume = 66 | pages = 625–630|pmid=18900045 | year = 1947 | issue=3 | doi=10.3181/00379727-66-16177

BacteriaMIC (mg/mL)
Staphylococcus0.04
Shigella dysenteriae0.125
Salmonella typhi0.125
Escherichia coli0.2

References

References

  1. (2010). "Handbook of Vegetables and Vegetable Processing". John Wiley and Sons.
  2. (2008). "Comparison of glucosinolate levels in commercial broccoli and red cabbage from conventional and ecological farming". European Food Research and Technology.
  3. Baron, Abraham Louis. (1950). "Handbook of antibiotics". Reinhold.
  4. Florey, Howard. (1949). "Antibiotics: a survey of penicillin, streptomycin, and other antimicrobial substances from fungi, actinomycetes, bacteria, and plants". Oxford University Press.
  5. (2001). "Pharmacology and Applications of Chinese Material Medical". World Scientific.
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