The radish, sometimes referred to as Mooli or Mulla in India, is a member of the Brassicaceae family of edible root vegetables that was cultivated in Asia before the Roman era. Radishes are farmed and eaten all over the world; they are typically eaten raw as a crunchy, bite-filled salad vegetable. There are several types, with variations in size, flavor, color, and maturation period. Radishes are frequently cultivated by amateur gardeners because they are simple to grow and quick to harvest. To obtain radish seed oil, radishes' seeds can be crushed. Even though the oil in wild radish seeds is too strong to be consumed by humans, it could be used to make biofuel.
By having a tonic and laxative impact on the intestines and indirectly boosting the passage of bile, radish roots aid to stimulate the appetite and digestion. Although eating radish normally improves digestion, some people are sensitive to its strong flavor and effect. The treatment of intestinal parasites is claimed to involve the usage of radish extract. Asthma and other chest diseases are treated using the leaves, seeds, and old roots. Fresh leaf juice has diuretic and laxative properties.
The seed has stomachic, expectorant, diuretic, carminative, and expectorant properties. Internal use of radish extract is used to treat bronchitis, diarrhoea, wind, acid regurgitation, and indigestion. Crushed radish roots can occasionally be applied as a poultice to treat burns, bruising, and smelly feet. In addition, radishes are a great nutritional cure for scorbutic, stone, and gravel disorders. According to a scientific investigation, radish plant extract includes alkaloids (raphanin), which have been shown to have antibacterial and antifungal properties. The growth of some germs is slowed down by radish extract, which also has anti-tumor properties.
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