Besides Vitamin C, what sulfur-containing compounds in Daikon break down into studied protective agents?
Answer
Glucosinolates
Daikon, being a cruciferous vegetable from the *Brassicaceae* family, contains naturally occurring sulfur-containing compounds called glucosinolates. These compounds are responsible for much of the distinct flavor profile associated with this vegetable group, and they possess significant biochemical interest. Upon cellular damage, such as chewing or grating, glucosinolates react and break down into active breakdown products, most notably isothiocyanates. These isothiocyanates are actively studied for various potential protective properties within the human body, contributing to the overall wellness profile of the Daikon radish beyond its vitamin content.
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