HORSERADISH (COCHLEARIA ARMORACIA)
Horseradish (cochlearia armoracia), is a perennial crop cultivated mainly in Europe and Asia. In particular, its roots, which are a rich source of biologically active compounds, are used as spices in food due to their hot and pungent flavor and penetrating aroma [1]. Horseradish root is also known for its anti-inflammatory and antibacterial properties and is consequently used to treat acute sinusitis, bronchitis and urinary tract infections [2-3]. The characteristic hot odor is mainly the result of enzymatic breakdown products. Allyl isothiocyanate (allyl ITC) is formed from the prodrug sinigrin [4].
It is one of the most important spicy vegetables[10]. Edible part of horseradish is the root, which has a characteristic pungent taste. The taste is produced by allyl isothiocyanate and butyl thiocyanate released on crushing the root.
Horseradish is an economically important plant in Poland, especially grown in the Sieradz region, where its cultivation area is about 50% of the total area occupied by this species and which produces about 50% of the country's yield. Other large areas of its cultivation are near Warsaw, Piotrkow and Szeczyn [11].
Horseradish is an aromatic plant. Horseradish root has been traditionally used to treat respiratory and urinary tract infections, muscle aches, joint inflammation and pain, and many other conditions. For medicinal use it is available over the counter (OTC) as dried roots, capsules, or as topical applications.
Horseradish also contains minerals and nutrients such as calcium, potassium, magnesium, zinc, vitamin C, and folate. In addition, horseradish has chemical elements that have therapeutic effects like flavonoids, peroxidase and volatile oils. This volatile oils are similar to mustard. Horseradish also contains sinigrin which gives it unique taste and flavor[9].
The freshly harvested root of horseradish contains the glucosinolates sinigrin (0.3%) and gluconasturtin, which release enzymatically triggered (myrosinase) allyl mustard oil (up to 90%) and a little 2-phenyl mustard when the root is cut up. The dehydrated root contains both of these mustard oils.
One more phytochemical study show that horseradish contains isothiocyanates and glucosinolates. Research shows glucosinolates have strong anti-inflammatory and antioxidant properties, helping to protect our cells from disease-causing damage[5].
Besides, the roots contain the antioxidant ascorbic acid [6] as well as the flavonoids kaempferol and quercetin [7] which are also known for their anti-inflammatory capacity.
References:
1. N. C. Veitch, “Horseradish peroxidase: a modern view of a classic enzyme,” Phytochemistry, vol. 65, no. 3, pp. 249–259, 2004.
2. A. Conrad, T. Kolberg, I. Engels, and U. Frank, “In vitro study to evaluate the antibacterial activity of a combination of the haulmof nasturtium (Tropaeoli majoris herba) and of the roots of horseradish (Armoraciae rusticanae radix),” Drug Research, vol. 56, no. 12, pp. 842–849, 2006.
3. V. Fintelmann, U. Albrecht, G. Schmitz, and J. Schnitker, “Efficacy and safety of a combination herbal medicinal product containing Tropaeoli majoris herba and Armoraciae rusticanae radix for the prophylactic treatment of patients with respiratory tract diseases: a randomised, prospective, double-blind, placebo-controlled phase III trial,” Current Medical Research and Opinion, vol. 28, no. 11, pp. 1799–1807, 2012.
4. R.Agneta, A. R. Rivelli, E.Ventrella, F. Lelario, G. Sarli, and S.A. Bufo, “Investigation of glucosinolate profile and qualitative aspects in sprouts and roots of horseradish (Armoracia rusticana) using LC-ESI-hybrid linear ion trap with fourier transform ion cyclotron resonance mass spectrometry and infrared multiphoton dissociation,” Journal of Agricultural and Food Chemistry, vol. 60, no. 30, pp. 7474–7482, 2012.
5. Elena J. N., Jandirk S., Timo S., Bartosz L., Andreas H. Phytochemical and functional analysis of horseradish (Armoracia rusticana) fermented and non-fermented root extracts; Fitoterapia 162 (2022) 105308. ELSIVER.
6. S. J. Padayatty, A. Katz, Y.Wang et al., “Vitamin C as an antioxidant: evaluation of its role in disease prevention,” Journal of the American College of Nutrition, vol. 22, no. 1, pp. 18–35, 2003.
7. M. Gafrikova, E. Galova, A. Sevcovicova, P. Imreova, P. Mucaji, and E. Miadokova, “Extract from armoracia rusticana and its flavonoid components protect human lymphocytes against oxidative damage induced by hydrogen peroxide,” Molecules, vol. 19, no. 3, pp. 3160–3172, 2014.
8. H. T. Tran,M.M´arton, C.Herz et al., “Nasturtium(Indian cress, Tropaeolum majus nanum) dually blocks the COX and LOX pathway in primary human immune cells,” Phytomedicine, vol. 23, no. 6, pp. 611–620, 2016.
9. Corinna H., Hoai T. T. T., Melinda R. M., Ronald M., Susanne B., Monika S., and Evelyn L.; Evaluation of an Aqueous Extract from Horseradish Root (Armoracia rusticana Radix) against Lipopolysaccharide-Induced Cellular Inflammation Reaction; Volume 2017, Article ID 1950692, 10 pages; http://dx.doi.org/10.1155/2017/1950692.
10. Courter, J. W., Rhodes, A. M. (1969) Historical notes on horseradish. Ekon. Bot., 23: 156-164.
11. Krystyna G., Przemyslaw L. (2001), Infectıous Dıseases of Horseradısh (Cochlearıa Armoracıa L.) In Poland, Volume 45 Number 1: 55-64.