A novel method in radish processing: Augmented flavor and health benefits revealed through Caenorhabditis elegans model

This study investigates the preparation of black radish using a cyclic method involving alternating 75 °C baking and 100 °C steam treatment for 10 cycles. Compared to fresh radish, black radish contains higher concentrations of quinolines and amino acids, giving it a rich taste and caramel aroma. Black radish extract contains quinoline and ornithine levels that are 198.92 times and 94.48 times greater, respectively, than those in fresh radish extract. Black radish extract demonstrates superior performance in reducing fat accumulation and enhancing antioxidant capacity. At a concentration of 10 μg/mL, black radish extract reduces the relative Oil Red O intensity in Caenorhabditis elegans to 13.42%. At a concentration of 1000 μg/mL, black radish extract achieves a 24.93% inhibition rate of reactive oxygen species. Additionally, the black radish extract does not exhibit significant toxic effects on various physiological functions of C. elegans and notably enhances their lifespan.