Horseradish
(Armoracia rusticana) is a hardy perennial plant of the Brassicaceae family, which includes mustard and cabbage.
Although horseradish is associated with a pungent odor, the root itself is odorless until its cell walls are damaged, releasing
an enzyme to convert odorless sinigrin to allyl isothiocyanate (mustard oil). Traditionally, horseradish has
been used for pain, rheumatism, and cancer. Preliminary research indicates that it may inhibit COX-1 enzymes and potentially
have anticancer properties, especially when used with indole-3-acetic acid.
Expert Opinion and Historic/Folkloric Precedent:
Traditionally, horseradish
has been used to relieve pain, stimulate the appetite, purify the blood, relieve gas, prevent cancer, induce sweating, treat
respiratory conditions, stimulate urination, reduce back pain, cure scurvy, and as a general stimulant.
The U.S. Food and Drug Administration
(FDA) has approved horseradish as generally regarded as safe (GRAS) as a seasoning, spice, and flavoring.
