What compounds, formed when glucosinolates break down in daikon, may offer cancer-fighting properties?

Isothiocyanates

Daikon, being a member of the cruciferous vegetable family, contains glucosinolates. These sulfur-containing compounds are not active defenses themselves but become powerful beneficial agents upon cellular damage or consumption. When glucosinolates break down, typically catalyzed by the enzyme myrosinase during chewing or processing, they form isothiocyanates. Research conducted in controlled laboratory settings (test-tube studies) and in animal models suggests that these resulting isothiocyanates possess strong potential for fighting cancer development. This mechanism is a hallmark benefit of consuming cruciferous vegetables, reinforcing population studies that indicate a correlation between high intake of these vegetables and reduced risk factors for certain cancers, such as those affecting the colon and lung.