Wedelsbäck-Bladh, Katarina
- Department of Urban and Rural Development, Swedish University of Agricultural Sciences
Abstract
Horseradish with its pungent taste and aroma has a long tradition of use as a spice and medicinal plant. It is most known to cure scurvy, due to its high vitamin C content. In the seventeenth century, utilization of horseradish changed from therapeutics to culinary. Today, consumption of horseradish has decreased even more since less time is spent on traditional cooking and preserving and new areas of use have developed. Its richness in glucosinolates makes it a possible cancer-preventive component in the diet and also a fungicide or pesticide. Horseradish peroxidase is used in medical research and analytical techniques and in detoxification of industrial wastewaters. Copyright © Taylor & Francis Group, LLC.
Keywords
fungicide; glucosinolates; peroxidase; pesticide; preservative; scurvy
Published in
Journal of Herbs, Spices & Medicinal Plants
2011, volume: 17, number: 3, pages: 197-213
SLU Authors
UKÄ Subject classification
Nutrition and Dietetics
Food Science
Publication identifier
- DOI: https://doi.org/10.1080/10496475.2011.595055
Permanent link to this page (URI)
https://res.slu.se/id/publ/132313