What action maximizes the conversion of glucosinolates into active isothiocyanates?
Answer
Consuming the radish raw, such as through grating for a salad or syrup
The availability of the beneficial agents within the black radish is highly dependent on how the plant is processed, as this affects the enzyme activity required for activation. Glucosinolates are converted into their active forms, isothiocyanates, through an enzymatic reaction that is triggered when the plant cell structure is physically disrupted. Therefore, consuming the radish in a raw state—achieved by chewing, grating, or shaving—ensures that the necessary enzymes are present and active to perform this conversion, maximizing the presence of the compounds studied for cellular health influence. Extensive cooking would likely destroy these volatile compounds.
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