Author/Authors :
AKAN, Selen Ankara Üniversitesi - Ziraat Fakültesi - Bahçe Bitkileri Bölümü, Turkey , VEZİROĞLU, Serkan Ankara Üniversitesi - Ziraat Fakültesi - Bahçe Bitkileri Bölümü, Turkey , ÖZGÜN, Özlem Ankara Üniversitesi - Ziraat Fakültesi - Bahçe Bitkileri Bölümü, Turkey , ELLİALTIOĞLU, Şebnem Ankara Üniversitesi - Ziraat Fakültesi - Bahçe Bitkileri Bölümü, Turkey
Title Of Article :
Evaluation of Radish (Raphanus sativus L.) and the Using of this Vegetable as Functional Foods
Abstract :
In order to be said a food has functional attributes, it will convey to the consumer both the unique characteristics of the food and associated health benefits. Today, species-based researches are making within foods with more micro-level approaches; one of these functional foods is radish. Radish, which has important roles in diet of people, raw-eaten and consumed as appetizer vegetable in meals; has high amount of medical and nutritional content. In this study, results of researches about the evaluation of radish (Raphanus sativus L.) and the using of this vegetable as functional food are reviewed.
NaturalLanguageKeyword :
Antioxidant , Anticarcinogenic , Functional foods , Human health , Raphanus sativus L. , Radish
JournalTitle :
Yuzuncu Yil University Journal Of Agricultural Sciences
