kohlrabi

Brassica oleracea var. gongylodes, commonly known as green kohlrabi, is a traditional vegetable with origins in Europe and Asia. While its use in traditional medicine has not been extensively documented, it has been traditionally consumed for its nutritional value and culinary applications. Scientific studies have identified 55 odor-active compounds in both raw and cooked samples, with eight key compounds contributing most to their smell. Se application at a concentration of 75 mg/L showed significant growth stimulation, enhancing stem weight, yield, monosaccharides, ascorbic acid, and total phenolic levels. Additionally, an 8.5-kDa peptide (BGAP) from the seeds demonstrated broad antifungal activity with stable properties, potentially affecting fungal cell membranes. In purple kohlrabi tissues, most anthocyanin biosynthetic genes and two transcription factors were upregulated compared to colorless parts. No major safety issues or drug interactions have been recorded for this plant.

仅供参考。传统用法并不代表已被证实有效。证据与安全性各不相同，请查阅所引来源。