Horseradish - a strong spice which was successfully applied in phytotherapy for its valuable effects on health. Although used for a long time in traditional medicine, its therapeutic properties had not been documented until recently, confirming in part the utilization of this vegetal product in indigenous medicine of different nations. The volatile oil, by its components and sinigrin transmits its revulsive, rubefacient, diuretic and antiseptic properties.
Horseradish consumption normalizes the arterial pressure and prevents the risk of blood clots formation. Simultaneously, sulfurous substances from horseradish enhance the elasticity of cerebral and coronary blood vessels, thus reducing the risk of an infarct or cerebrovascular accident.
The present article shows the investigation results of antioxidant potential in fresh, lyophilized and extract obtained by supercritical fluid extraction from horseradish. Fresh horseradish has the highest antioxidant capacity, followed by supercritical fluid extraction and lyophilized horseradish.
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