pickled radish takuan
Selected indexed studies
- The salted radish takuan-zuke shows antihypertension effects in spontaneously hypertensive rats. (Food Funct, 2017) [PMID:28960015]
- Branched-chain amino acid synthesis and glucosinolate-myrosinase system during takuan-zuke processing of radish root. (J Food Biochem, 2021) [PMID:34730849]
- Generation of the antioxidant yellow pigment derived from 4-methylthio-3-butenyl isothiocyanate in salted radish roots (takuan-zuke). (Biosci Biotechnol Biochem, 2015) [PMID:25893375]
_Worker-drafted node — pending editorial review._
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Sources
- The salted radish takuan-zuke shows antihypertension effects in spontaneously hypertensive rats. (2017) pubmed
- Branched-chain amino acid synthesis and glucosinolate-myrosinase system during takuan-zuke processing of radish root. (2021) pubmed
- Generation of the antioxidant yellow pigment derived from 4-methylthio-3-butenyl isothiocyanate in salted radish roots (takuan-zuke). (2015) pubmed
- Nutritional content and health benefits of sun-dried and salt-aged radish (takuan-zuke). (2017) pubmed
- Metabolism of glutamic acid to alanine, proline, and γ-aminobutyric acid during takuan-zuke processing of radish root. (2021) pubmed
- Low pH Enhances the Glucosinolate-Mediated Yellowing of Takuan-zuke under Low Salt Conditions. (2020) pubmed