What chemical group is responsible for the pungency and potential stomach irritation in black radish preparations?
Answer
Sulfur compounds
The characteristic sharpness and pungency of black radish, shared with other members of the Brassica family, is directly attributable to the presence of sulfur compounds. While these compounds contribute to the vegetable's flavor profile, when black radish is consumed in excessive quantities, this inherent chemical intensity acts as an irritant to the delicate lining of the stomach. Excessive intake involving these sulfur components can manifest outwardly as side effects such as abdominal pain, bloating, diarrhea, or general stomach irritation. It is frequently noted that the raw preparation of the root contains the highest concentration, making it the most potent source of this gastrointestinal distress.
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