Standard Process Inc.: Publishes on the role of Spanish Black Radish in detoxification

Contact: Karren Jeske, APR
262-495-6382 or 262-370-2092 (mobile)
[email protected]

For Immediate Release

Study explores how Spanish black radish positively affects detoxification

PALMYRA, Wis. (November 8, 2012)—The discovery science lab at Standard Process Inc. announces the publication of the paper, “Spanish Black Radish (Raphanus Sativus L. Var. niger) Diet Enhances Clearance of DMBA and Diminishes Toxic Effects on Bone Marrow Progenitor Cells,” in the October issue of Nutrition and Cancer (64(7):1038-48. Three of the seven contributing authors were Standard Process scientists: David Barnes, Ph.D.; Mike Kemp, Ph.D., R.D.; and Brandon Metzger, Ph.D.

The Standard Process scientists, in collaboration with researchers at the University of Wisconsin-Madison, designed a study to explore how consumption of the Spanish black radish (SBR) affects detoxification in a whole animal model (mice). This study evaluated three steps of detoxification:

How Spanish black radish in the diet influences Phase I and II gene expression
Liver tissue from the mice that in the SBR-consuming group, four of the nine detoxification enzymes tested showed a statistical significant increase, compared to zero in the control diet.

How fast a toxin is cleared from the blood
Researchers evaluated how quickly the toxin was cleared from the blood. They report that at the sixth hour, concentrations of the toxin DMBA were 47percent lower in the blood of mice consuming the SBR compared to the control mice.

If bone marrow stem cells are protected by dietary inclusion of Spanish black radish
The authors report that at six hours post-treatment, the bone marrow stem cells of the SBR group were less affected by either the high or low dose of DMBA. And total cell counts at 48 hours had rebounded significantly in the SBR group compared to the control mice, suggesting a faster recovery from the toxin exposure.

This peer-reviewed paper brings together many years of Standard Process research on Spanish Black radish. “We’ve had three levels of basic investigation of Spanish black radish,” said author Kemp. “First to examine the glucosinolate content of Spanish black radish, then we moved to cell culture and identified that it increased the expression of genes responsible for detoxification. This study moves that finding into an animal model and confirmed that enhanced expression of detoxification enzymes by Spanish black radish glucosinolates is protective to stem cell populations vulnerable to toxins.”

Kemp’s role as senior nutrition scientist is to study the synergistic relationship of nutrients in whole foods to gain understanding of how whole food supplements can improve human health. To achieve these goals he uses advanced molecular, cellular and animal model systems, and techniques. In addition to his lab research, Kemp leverages his expertise in human nutrition for the benefit of new product development and clinical research planning.

To learn more about what the discovery science team is working on at Standard Process, visit Standard Process Research and Development.