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RADDISH (black)
Raphanus sativus var nigra


Constipation, digestive disorders, liver and gall bladder disorders, hemorrhoids, compromised pancreatic function; for blood cleansing, to treat skin rashes ...


Composition :
100% Raphanus sativus var niger rhizoma - 400 mg

Part used :

Radish (Raphanus sativus) is a annual herbaceous root vegetable in the Cabbage (Crucifers) family (Brassiaceae), that was domesticated in Europe in pre-roman times. Radishes are round to cylindrical with a color ranging from white to red. A longer root form, ideal for cooking, grows up to 15 cm (6in) long, while the smaller, rounder form is typically eaten raw in salads. The flesh initially tastes sweet, but becomes bitter if the vegetable is left in the ground for too long. Leaves are arranged in a rosette, with sizes ranging from 10 – 15 cm (4–6in) in small cultivars, to up to 45 cm (18in) in large cultivars. They have a lyrate shape, meaning they are divided pinnately with an enlarged terminal lobe and smaller lateral lobes. The white flowers are borne on a racemose inflorescence.

Radishes are rich in ascorbic acid, folic acid, and potassium. They contain sulphuric, essential oils like allyloil, butylsenoil, raphanol, raphanin and are a good source of vitamin B6, riboflavin, magnesium, copper and calcium. Radish has a tonic effect on the intestines (which may cause light diarrhea in some cases) and it supports the elimination of toxins from the body. It is also used to alleviate symptoms associated with liver and gall bladder disorders (including gall grains and stones) and to regulate/stimulate pancreatic function (enzyme metabolism) – a prerequisite for proper digestion.

History: In ancient Egypt as well as ancient Greece physicians used radish to treat cough. Egyptians in particular consumed a lot of radish to improve and maintain performance.

Note: Radish may cause light heart burn in some individuals.


Take 3-6 capsules daily, with plenty of water.