Metabolomic dynamics and health-related properties of red radish (Raphanus sativus var. sativus) through lactic acid fermentation and storage. (PubMed, Food Chem) - Oct 6, 2026 - "Discriminant biomarkers of fermentation included phenyllactic acid, hydroxyphenyllactic acid, chlorogenic acid isomers and isorhamnetin derivatives. Antioxidants profiling showed a restructuring of the antioxidant pool - shifting from anthocyanins toward flavonols and phenolic acids, with kaempferol-3-O-rhamnoside, quercetin, and oxygenated lipids emerging as novel antioxidant contributors. α-Amylase inhibitory activity increased throughout fermentation and storage, peaking at 4.08 ± 0.08 mg acarbose equivalents/g DW after storage at 18 °C and correlating with increased flavonoid availability, supporting fermented red radish as a promising functional ingredient with antioxidant and antidiabetic potential."
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Barbara Kusznierewicz; Karol Parchem; Marika Mróz; Szymon Litewski
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