HerbalEGram: Volume 12, Issue 1, January 2015
Food as Medicine Horseradish (Armoracia rusticana, Brassicaceae)
Editor’s Note: This article is the continuation of the new HerbalEGram “Food as Medicine” series. Each month, HerbalEGram
will highlight a conventional food and briefly explores its history, traditional
uses, nutritional profile, and modern medicinal research. We also feature a nutritious
recipe for an easy-to-prepare dish with each article to encourage readers to
experience the extensive benefits of these whole foods. With this series, we
hope our readers will gain a new appreciation for the foods they see at the
supermarket and frequently include in their diets.
The basic materials for
this series were compiled by dietetic interns from Texas State University in
San Marcos and the University of Texas at Austin through the American Botanical
Council’s (ABC’s) Dietetic Internship Program, led by ABC Education Coordinator
Jenny Perez.
We would like to acknowledge Perez, ABC Special Projects Director Gayle Engels,
and ABC Chief Science Officer Stefan Gafner, PhD, for their contributions to
this project.
By Hannah Baumana
and Natalie Ebromb
a HerbalGram Assistant Editor
b ABC Dietetics
Intern (TSU, 2014)
History and
Traditional Use
Range and Habitat
Horseradish (Armoracia rusticana, Brassicaceae) is a hardy perennial native to southeastern Europe and western Asia.
Today, it is grown in the temperate regions of Europe, Asia, and North and
South America, as well as some parts of Africa and New Zealand.1 The
plant grows in clumps with bright green leaves that radiate out from the main
taproot, which is cultivated as a food ingredient.2 Small, white,
four-petaled flowers grow from a stalk that can reach two to three feet or
higher when flowering.2 Young leaves two to three inches in length also
can be harvested for use in salads.3
Horseradish is easy to cultivate and often will continue to thrive even during
periods of neglect.4 While technically a perennial, it is best
treated as an annual or biennial crop due to the root’s tendency to become
woody and unpalatable with age. Once established, horseradish grows well in
full sun and slightly moist soil.1
Phytochemicals and Constituents
Glucosinolates, sulfur-containing secondary
metabolites, give horseradish its characteristic spicy flavor.5
Horseradish contains eight different glucosinolates, of which sinigrin,
gluconasturtiin, glucobrassicin, and neoglucobrassicin are the most common.5
Once inside the body, glucosinolates are broken down into powerful derivatives
called isothiocyanates
and indoles,
which are believed to be the main cancer-preventive constituents of horseradish
and other cruciferous vegetables (i.e., vegetables of the family Brassicaceae).1,6
Horseradish also contains minerals such as
phosphorous, calcium, magnesium, and potassium.7 Freshly grated
roots contain minimal fat, are low in calories, and rich in vitamin C. Cooking
horseradish can strip it of its nutritional value, so it is best used fresh.1
Historical Uses
Horseradish root has been ground into a spice, prepared as a condiment, and
used medicinally for more than 3,000 years. It was used topically by both the
Greeks and Romans as a poultice to ease muscle pain, such as back aches and
menstrual cramps.3 Internally, it was used to relieve coughs and as
an aphrodisiac.4 Starting in the Middle Ages (ca. 1000-1300 CE), horseradish
was incorporated into the Jewish Passover Seder as one of the maror, or bitter herbs.3 In
the 16th century, Europeans began using horseradish in sauces and condiments as
well as for its medicinal applications.
Historically, horseradish was used to treat a wide variety of illnesses
including asthma, coughs, colic, toothache, and scurvy (due to its vitamin C
content). Grated horseradish poultices were used to ease pain associated with
gout and sciatica, and also were infused in milk to clarify the skin and remove
freckles.3 Currently, horseradish is consumed regularly in the form
of ready-to-use sauces and dips.2 In 2005, the Horseradish
Information Council reported that in the United States, 24 million pounds of
horseradish roots were processed into six million gallons of prepared
horseradish sauce.3
Modern Research & Uses
The chemoprotective role of horseradish’s gluconsinolate content against
various types of cancers in humans has been widely studied.8,9 A
hydrolyzed form of the glucosinolate sinigrin has been shown to suppress the
growth of cancerous tumors in vitro and protect against further DNA damage.9,10
One hypothesis is that glucosinolates may work by enhancing the liver’s ability
to detoxify carcinogens.10 Using a rat model, researchers found that
sinigrin affects many organs involved in carbohydrate and lipid metabolism,
including the liver, pancreas, and intestine.11 Sinigrin also
reduced lipid levels in the blood, suggesting that it could be beneficial in
reducing elevated triglyceride levels after meals, a risk factor for coronary
artery disease.11
Horseradish also contains allyl isothiocyanate, which is a well-recognized
antimicrobial agent against a variety of organisms including pathogens like Escherichia coli (E. coli), a
common food-borne pathogen, and Helicobacter
pylori (H. pylori), a bacteria known to cause stomach
ulcers and increase the risk for gastric cancer.12 Due to its
antibiotic properties, horseradish can be used to treat urinary tract
infections and destroy bacteria in the throat that can cause bronchitis, coughs,
and other related problems.13 In a recent study, isothiocyanates
extracted from horseradish showed antimicrobial activity against ten different
oral microorganisms.14 Although broccoli (Brassica oleracea var. italica),
Brussels sprouts (B. oleracea var. gemmifera), and other cruciferous
vegetables also contain these compounds, horseradish has up to ten times more
glucosinolates than other members of the family Brassicaceae.10
Horseradish root was approved as a nonprescription medicine ingredient by the
German Commission E for treatment of infections of the respiratory tract and as
supportive treatment in urinary tract infections.13 In the United
States, horseradish root is the active ingredient of Rasapen, a urinary
antiseptic drug.13 Horseradish is considered a strong diuretic and,
coupled with its antibacterial properties, acts to flush out harmful bacteria
or other inflammatory agents in the bladder sooner than they normally would be
eliminated.10
Isothiocyanates in horseradish root are released
when hydrolyzed by other active enzymes, which are activated only when the root
is scratched.15 Fumes released from grating or cutting the root can
irritate the membranes of the eyes and nose, and therefore horseradish should
be prepared in a well-ventilated room and care should be taken in its use.
Nutrient Profile
Macronutrient Profile: (Per 1 tablespoon [15 g] raw horseradish)
Calories: 7
Protein: 0.18 g
Carbohydrates: 1.69 g
Fat: 0.1 g
Secondary Metabolites: (Per 1
tablespoon [15 g] raw horseradish)
Good source of:
Vitamin C: 3.7 mg (6.2% DV)Vitamin K: 0.2 mcg (2.5% DV)
Folate: 9 mcg (2.25% DV)
Dietary fiber: 0.5 g (2%
DV)
Potassium: 37 mg (1.1% DV)
Magnesium: 4 mg (1% DV)
Calcium: 8 mg (0.8% DV)
Zinc: 0.12 mg (0.8% DV)
Vitamin B6: 0.01 mg (0.5%DV)
Phosphorus: 5 mg (0.5% DV)
Niacin: 0.06 mg (0.3%
DV)
DV = Daily Value, as established by the US Food and Drug Administration,
based on a 2,000-calorie diet.
Recipe: Kale and Potato Hash
Recipe
courtesy of EatingWell
magazine16
Ingredients:
· 8 cups torn
kale leaves
· 2
tablespoons freshly grated horseradish
· 1 medium
shallot, minced
· 1/2
teaspoon freshly ground pepper
· 1/4
teaspoon kosher salt
· 2 cups
shredded cooked potatoes
· 3
tablespoons extra virgin olive oil
Directions:
1. Place kale
in a large microwave-safe bowl, cover, and microwave until wilted, about 3
minutes. Drain, cool slightly, and finely chop.
2. Meanwhile,
mix horseradish, shallot, pepper, and salt in a large bowl. Add the chopped
kale and potatoes; stir to combine.
3. Heat oil in
a large nonstick skillet over medium heat. Add the kale mixture, spread into an
even layer, and cook, stirring every 3 to 4 minutes and returning the mixture
to an even layer, until the potatoes begin to turn golden brown and crisp, 12
to 15 minutes total.
—Hannah Bauman
References
- Small E, ed. Culinary Herbs. Ottawa,
ON: NRC Research Press; 1997.
- Van Wyk B-E. Food Plants of the
World: An Illustrated Guide. Portland, OR: Timber Press; 2005.
- The Essential Guide to Horseradish. The Herbal
Society of America website. Available here. Accessed
January 5, 2015.
- National Geographic Society. Edible:
An Illustrated Guide to the World's Food Plants. Washington, DC: National
Geographic Society; 2008.
- Alnsour M, Kleinwächter M, Böhme J, Selmar D. Sulfate determines the
glucosinolate concentration of horseradish in vitro plants (Armoracia rusticana Gaertn., Mey. &
Scherb.). J Sci Food Agric.
2013;93(4):918-923.
- Rinzler CA. The
New Complete Book of Herbs, Spices, and Condiments: A Nutritional, Medical, and
Culinary Guide. New York, NY: Checkmark Books; 2001.
- US Department of Agriculture. USDA National
Nutrient Database for Standard Reference, Release 27. Available here. Accessed January 5, 2015.
- Hayes JD, Kelleher MO, Eggleston IM. The cancer
chemopreventive actions of phytochemicals derived from glucosinolates. Eur J Nutr. 2008;47(2):73-88.
- Bonnesen C, Eggleston IM, Hayes JD. Dietary
indoles and isothiocyanates that are generated from cruciferous vegetables can
both stimulate apoptosis and confer protection against DNA damage in human
colon cell lines. Cancer Res. 2001;61(16):6120-6130.
Available here.
Accessed January 5, 2015.
- Patel DK, Patel K, Gadewar M, Tahilyani V. A
concise report on pharmacological and bioanalytical aspect of sinigrin. Asian Pac J Trop Biomed.
2012;2(1):S446-S448.
- Okulicz M. Multidirectional time-dependent effect
of sinigrin and allyl isothiocyanate on metabolic parameters in rats. Plant
Foods Hum Nutr.
2010;65(3):217-224.
- Luciano FB, Holley RA. Enzymatic inhibition by
allyl isothiocyanate and factors affecting its antimicrobial action against
escherichia coli O157:H7. Int J Food
Microbiol. 2009;131(2): 240-245.
- Blumenthal M, Goldberg A, Brinkmann J, eds. Herbal Medicine: Expanded Commission E Monographs.
Austin, TX: American Botanical Council and Newton, MA: Integrative Medicine
Communications; 2000.
- Park HW, Choi KD, Shin IS. Antimicrobial activity
of isothiocyanates (ITCs) extracted from horseradish (Armoracia rusticana) root against oral microorganisms. Biocontrol Sci. 2013;18(3):163-168.
Available here.
Accessed January 5, 2015.
- Duke JA, ed. CRC
Handbook of Medicinal Spices. Boca Raton, FL: CRC Press; 2002.
- Kale and Potato Hash. EatingWell. October/November 2005. Available here.
Accessed January 13, 2005.
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