Table 6.

Influence of root vegetables from the botanical order Brassicaceae on health.

Vegetable	Type of Study	Form of Vegetable/Compound Tested	Effect	Source
Radish	In vivo/mice In vitro/PC12 cells	Radish extract	Increased spontaneous alternation behaviors and step-through latency Reduced lipid peroxidation and Aβ aggregation in a biochemical study of mice brain tissues Attenuated H2O2-induced oxidative stress in cells	[143]
Radish	In vivo/people	Radish, root	Increased calcium oxalate excretion in both women and men	[144]
Radish	In vivo/men	Diet supplement with black radish extract	Increased activity of phase I and phase II liver enzymes after 4 weeks of supplementation	[145]
Turnip	In vivo/people	Brassica rapa L.–turnip powder	Peak O2 pulse and peak VO2/kg significantly improved after 7-day turnip consumption during the Bruce treadmill test Antioxidant activity improved after 7 days of intervention	[137]
Horseradish	In vitro/human lymphocytes	Horseradish root extract with kaempferol or quercetin added	Both extracts with kaempferol and quercetin decreased DNA damage caused by H2O2	[146]
Horseradish	In vivo/people	Horseradish, root	No thermogenesis effect noted Heart rate decreased Diastolic blood pressure increased No effect on appetite noted	[147]
Horseradish	In vitro/ human peripheral blood mononuclear cells (PBMC)	Horseradish extract	Extract concentration-dependent inhibition of anti-inflammatory response to lipopolysaccharide (LPS) in terms of TNF-α release	[141]