Turnip as a Functional Food

Hassan Zain Raza; Kanza Aziz Awan; Rahimeen Akbar

Despite the advances in medical technology diseases are an unavoidable aspect of humanlife. Plants have been used to make medicines for humans from immemorial time and are now amain source of medication development. Brassica Rapa L. (turnip) is one of the world's oldest cultivated vegetables widely consumed in the Asian region. Turnip in addition to being a significant vegetable is also a source of various bioactive compounds and also being used in traditional medicine. Turnip contains a variety of bioactive components including glucosinolates is othiocyanate phenolic compounds flavonoids and organic acids. Pharmacological studies of turnip have shown potential as anticanceragents with compounds like is othiocyanates and phenanthrene derivatives exhibiting inhibitory effects on cancer cell growth. Turnips also possess antimicrobial properties with methanol extracts showing inhibitory effects against both Gram-positive and Gram-negative bacteria. In addition turnip extracts have demonstrated anti-hypoxia effects. Overall turnip is a versatile plant with adiverse range of bioactive compounds that contribute to their potential health benefits. The main objective is to promote usage/consumption offruits vegetables more specifically the functionalfoods which carry various health effects so there than the general nutrition in one instead of using various medicines which are specified to just one disease or target and carry side effects with them as well.