Nutritional and Phytochemical Characterization of Radish Leaves: A Comprehensive Overview

Radish is a root vegetable that is widely consumed globally. Radish leaves are typically not consumed and regarded as by-products in agricultural, industrial, and domestic settings. Accumulating evidence suggests that radish leaves possess higher nutritional value compared to their roots, primarily due to their elevated levels of protein, ash, dietary fiber, and ascorbic acid. In light of the growing emphasis on waste reduction and value-added utilization, the application of radish by-products has garnered increasing attention. This study comprehensively reviews the phytochemical composition and pharmacological effects of radish leaves, a common agricultural by-product, detailing the structures of isolated compounds and discussing their chemical properties and bioactivities. When classified by their structural characteristics, these compounds encompass carbohydrates, enzymes, flavonoids, glucosinolates, organic acids, phenolic compounds, sulfur compounds, polysaccharides, and other constituents. Key bioactive components exhibit antioxidant properties, acetylcholinesterase inhibitory activity, antitussive effects, along with anticancer, antihypertensive, anti-inflammatory, antimicrobial, anti-obesity, antiulcerative, and intestinal motility stimulation activities. Radish leaf extracts demonstrate significant therapeutic potential across multiple disease areas, particularly in anticancer and antioxidant applications.