Radish (Raphanus sativus) greens are mostly discarded but have valuable dietary ingredients that can be used as supplements and functional foods to alleviate metabolic diseases, improve gut health, and offer anticancer properties. Although radish roots have been studied in detail, fewer studies have focused on its leaves. Recent studies have demonstrated that radish greens exhibit elevated concentrations of polyphenols and flavonoids in comparison to those observed in radish roots. Additionally, they reportedly include polysaccharides such as rhamnogalacturonan and dietary fiber. This review offers a thorough overview of the bioactive compounds present in radish greens and their extracts while examining the health benefits confirmed through in vitro and in vivo studies. This review provides insight into the development of functional food products utilizing radish greens as the primary ingredient.
Yoon et al. (Mon,) studied this question.