Editor’s Note: As the Food as Medicine project has
evolved at the American Botanical Council (ABC), the editors of HerbalEGram
will revisit older articles in this series and update them with current
research. This effort will hopefully improve the accuracy and relevance of
these articles, in keeping with our commitment to education and empowerment.
Food as Medicine: Horseradish was originally published in the January 2015
issue of HerbalEGram.
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 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 Associate Editor
b ABC Dietetics
Intern (Texas State, 2014)
Overview
Horseradish is a hardy perennial native to
southeastern Europe and western Asia, and it is now grown in temperate areas of
Europe, Asia, and North and South America, as well as in some regions of Africa
and New Zealand.1 The plant grows in clumps with bright green leaves
that radiate out from the main taproot, which is used as a food ingredient.2
The young leaves can also be harvested for use in salads when they reach 2-3
inches (5.1-7.6 cm) in length.3 Small, white, four-petaled flowers
grow from a stalk that can reach 2-3 feet (0.6-0.9 m) or higher.2
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 since
the root becomes 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 pungent taste.5
Horseradish contains multiple different glucosinolates such as sinigrin,
gluconasturtiin, glucobrassicin, and neoglucobrassicin.5 Inside the
body, glucosinolates are broken down into isothiocyanates,
which are believed to be the main cancer-preventive compounds in horseradish
and other cruciferous vegetables (i.e., vegetables of the family Brassicaceae).1,6
Horseradish also contains minerals such as phosphorus,
calcium, magnesium, and potassium.7 Freshly grated roots contain
minimal fat, are low in calories, and rich in vitamin C. Heat can destroy some
of horseradish root’s beneficial compounds, so it is best used raw or cooked
briefly.1
Historical and Commercial 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 the Greeks and Romans as a poultice to ease muscle pain, 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),
horseradish was incorporated into the Jewish Passover Seder as one of the maror, or bitter herbs.3
In European countries, horseradish historically was
used to treat a wide variety of conditions, including asthma, cough, colic,
toothache, and scurvy (due to its vitamin C content). Grated horseradish
poultices traditionally were used to ease pain associated with gout and
sciatica (pain associated with the sciatic nerve), and were also infused in
milk to clarify the skin and remove freckles.3 Additionally,
horseradish was considered a strong diuretic and used to treat urinary tract
infections.8 In Poland, horseradish leaf and root were used to make
bread and pickles, respectively, and as a flavoring agent and preservative.9
In the 16th century, Europeans began using horseradish in sauces and condiments
in addition to its medicinal applications.
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.10
Isothiocyanates from horseradish and nasturtium (Nasturtium spp., Brassicaceae) are the active ingredients in
Angocin Anti-Infekt N (Repha GmbH Biologische Arzneimittel; Langenhagen, Germany).
Angocin Anti-Infekt N is indicated for the treatment of acute inflammatory
diseases of the lungs, sinuses, and urinary tract.
Modern Research
Cytotoxic Activity
The cytotoxic activity of horseradish’s
glucosinolates against various cancer cell lines has been widely studied.11,12
Allyl isothiocyanate, a product of sinigrin metabolism, has been shown to
suppress the growth of tumors in vitro and protect against further DNA damage.8,12
One hypothesis is that glucosinolates work by enhancing the liver’s ability to
detoxify carcinogens.8
Lipid Metabolism
and Cardiovascular Health
Based on evidence from a rat model, sinigrin is thought
to affect many organs involved in carbohydrate and lipid metabolism, including
the liver, pancreas, and intestine.13 The same study reported that sinigrin
also reduced triglyceride levels in the blood, and the authors suggested that sinigrin
may be beneficial in reducing elevated triglyceride levels (a risk factor for
coronary artery disease) after meals. A clinical study that compared the
effects of various pungent spices on weight management factors (e.g., diet-induced
thermogenesis, energy expenditure, appetite, etc.) found that healthy men who
ate a meal supplemented with horseradish showed a significant decrease in heart
rate and increase in diastolic blood pressure compared to the control group,
who received no supplementation.14
Antibacterial
Activity
Allyl isothiocyanate has shown antimicrobial activity
against a variety of organisms, including Escherichia coli (E. coli), a common
food-borne pathogen, and Helicobacter
pylori, a bacterium known to cause stomach ulcers and increase the risk for
gastric cancer.15 Due to its antibiotic properties, horseradish may
prevent or hasten recovery from urinary tract infections and kill bacteria in
the throat that can cause bronchitis, cough, and other related problems.10
In an in vitro study, isothiocyanates extracted from horseradish showed
antimicrobial activity against 10 different oral microorganisms.16 Isolated
allyl isothiocyanate from horseradish also exhibited antiproliferative activity
against the multidrug resistant bacterium Pseudomonas
aeruginosa in vitro.17 Although broccoli (Brassica oleracea var. italica,
Brassicaceae), 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 Brassicaceae family.8
Consumer
Considerations
Isothiocyanates in horseradish are released when
hydrolyzed by other active enzymes in the root; this enzymatic oxidation occurs
when the root is scratched.18 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 Profile7
Macronutrient Profile: (Per 1 tablespoon
prepared horseradish [approx. 15 grams])
7 calories
0.2 g
protein
1.7 g
carbohydrate
0.1 g
fat
Secondary Metabolites: (Per 1 tablespoon
prepared horseradish [approx. 15 grams])
Provides small amounts:
Vitamin
C: 3.7 mg (4.1% DV)
Folate:
9 mcg (2.3% DV)
Dietary
Fiber: 0.5 g (1.7% DV)
Magnesium:
4 mg (1% DV)
Provides trace amounts:
Manganese:
0.02 mg (0.9% DV)
Potassium:
37 mg (0.8% DV)
Calcium:
8 mg (0.6% DV)
Vitamin
B6: 0.01 mg (0.6% DV)
Niacin:
0.06 mg (0.4% DV)
Phosphorus:
5 mg (0.4% DV)
Iron:
0.06 mg (0.3% DV)
Riboflavin:
0.004 mg (0.3% DV)
Vitamin
K: 0.2 mcg (0.2% DV)
Thiamin:
0.001 mg (0.1% DV)
DV =
Daily Value as established by the US Food and Drug Administration, based on a
2,000-calorie diet.
Recipe: Horseradish
Beer Mustard
Adapted from Cuisine at Home19
Ingredients:
- 1/3
cup malt vinegar
- 1/3
cup dark beer (optional; substitute with the same amount of additional
vinegar, if preferred)
- 1/4
cup yellow mustard seeds (to learn more about the benefits of mustard, click here20)
- 2
tablespoons brown or black mustard seeds
- 1
teaspoon kosher salt
- 1/4
teaspoon turmeric
- 1/8
teaspoon each ground allspice and ginger (to learn more about the benefits of
ginger, click here21)
- 1
tablespoon prepared horseradish
- 2-4
tablespoons warm water
Directions:
- Combine
vinegar, beer, and mustard seeds in a glass container. Secure lid and let
stand at room temperature for 24 hours.
- Process
mustard mixture with salt, turmeric, allspice, ginger, and horseradish in a
food processor or blender until combined, adding water by the tablespoon as
necessary to achieve desired consistency. Return mustard to container, secure
lid, and chill in the refrigerator overnight. Store mustard in the
refrigerator and use within a month.
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Image credits (top to bottom): Horseradish roots at the Naschmarkt in Vienna, Austria. Photo courtesy of Anna Reg.
Horseradish illustration from Flora batava by Jan Kops; 1822.
Horseradish leaf and flower; ©2018 Steven Foster.
References
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E, ed. Culinary Herbs. Ontario,
Canada: NRC Research Press; 1997.
- Van
Wyk B-E. Food Plants of the World: An
Illustrated Guide. Portland, OR: Timber Press; 2005.
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Herb Society of America’s Essential Guide to Horseradish. Kirtland, OH: The
Herb Society of America; 2010. Available at: www.herbsociety.org/file_download/inline/00a657ad-4bfa-4db8-945f-526586c09c2f. Accessed April 26, 2018.
- 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.
doi: 10.1002/jsfa.5825.
- Rinzler CA. The
New Complete Book of Herbs, Spices, and Condiments: A Nutritional, Medical, and
Culinary Guide. New York, NY: Checkmark Books; 2001.
- Basic
report: 02055, Horseradish, prepared. National Nutrient Database for Standard
Reference Legacy Release. United States Department of Agriculture Agricultural
Research Service website. April 2018. Available at: https://ndb.nal.usda.gov/ndb/foods/show/299594.
Accessed April 26, 2018.
- 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. doi:10.1016/S2221-1691(12)60204-4.
- Łuczaj L, Szymański WM. Wild vascular plants
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- Hayes JD, Kelleher MO, Eggleston IM. The cancer
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10.1007/s00394-008-2009-8.
- 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.
- Okulicz M. Multidirectional time-dependent effect
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NT, Belza A, Jensen MG, et al. Acute effects of mustard, horseradish, black
pepper and ginger on energy expenditure, appetite, ad libitum energy intake and
energy balance in human subjects. Br J
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- 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.
doi: 10.1016/j.ijfoodmicro.2009.03.005.
- 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.
- Kaiser SJ, Mutters NT, Blessing B, Günther F. Natural
isothiocyanates express antimicrobial activity against developing and mature
biofilms of Pseudomonas aeruginosa. Fitoterapia. June 2017;119:57-63.
- Duke JA, ed. CRC
Handbook of Medicinal Spices. Boca Raton, FL: CRC Press; 2002.
- Spicy mustard. Cuisine
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- Bauman
H, Brown Z. Food as Medicine: Mustard (Brassica
juncea and B. nigra,
Brassicaceae). HerbalEGram. 2017;14(3). Available at: http://cms.herbalgram.org/heg/volume14/03March/FAMMustard.html.
Accessed April 26, 2018.
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H, Hill K. Food as Medicine: Ginger (Zingiber
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Accessed April 26, 2018.
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