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The black radish, a cultivated variety of the radish, is a root vegetable of the family Brassicaceae and is a variety of winter radish. It is also called black Spanish radish or Erfurter radish. The edible root has a tough black skin and white flesh. There are round and elongated varieties. Like other radishes, black radish has a sharp flavor ...
"Potentiates digitalis activity, increases coronary dilation effects of theophylline, caffeine, papaverine, sodium nitrate, adenosine and epinephrine, increase barbiturate-induced sleeping times" [3] Horse chestnut: conker tree, conker Aesculus hippocastanum: Liver toxicity, allergic reaction, anaphylaxis [3] Kava: awa, kava-kava [4] Piper ...
Allyl isothiocyanate can be obtained from the seeds of black mustard (Rhamphospermum nigrum) or brown Indian mustard (Brassica juncea).When these mustard seeds are broken, the enzyme myrosinase is released and acts on a glucosinolate known as sinigrin to give allyl isothiocyanate. [5]
Raphanus (Latin for "radish" [3]) is a genus within the flowering plant family Brassicaceae.. Carl Linnaeus described three species within the genus: the cultivated radish (Raphanus sativus), the wild radish or jointed charlock (Raphanus raphanistrum), and the rat-tail radish (Raphanus caudatus).
Technical explanation from The Chemistry of Food: "Some radish (Raphanus sativus) varieties, such as the grey–black radish with round roots, contain as the main pungent substance (E)-4-(methylthio)-but-3-en-1-yl isothiocyanate, which is produced from the glucosinolate glucoraphasatin. Its concentration in radishes is about 1–3 g/kg ...
Korean radish, also called mu(무), is a variety of white radish with firm crunchy texture. [24] Although mu is also a generic term for radishes in Korean (as daikon is a generic term for radishes in Japanese ), the word is usually used in its narrow sense, referring to Joseon radish( 조선무 , Joseonmu ).
Critic Bill Addison reviews Yangban Society, a genre-defying Korean American deli from chefs Katianna and John Hong
Black rot, caused by the bacterium Xanthomonas campestris pv. campestris (Xcc), is considered the most important and most destructive disease of crucifers, infecting all cultivated varieties of brassicas worldwide. [1] [2] This disease was first described by botanist and entomologist Harrison Garman in Lexington, Kentucky, US in 1889. [3]
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