Why does soaking white radish juice make your hands spicy

The spiciness of white radish juice upon contact with the skin is mainly related to the isothiocyanate substances produced by the decomposition of glucosinolates. These compounds contain volatile irritants that may cause skin irritation or burning sensation, with more pronounced reactions in sensitive individuals. White radish contains abundant glucosinolates, which undergo enzymatic hydrolysis to produce isothiocyanates when the cell structure is disrupted. This substance has antibacterial properties and can also irritate the skin and mucous membranes. When the concentration of fresh white radish juice is high, contact with the skin on the hands may cause local capillary dilation, resulting in temporary redness or burning. Some people may have allergic reactions to these compounds and may experience a more pronounced stinging sensation upon contact.

In winter, the content of glucosinolates in white radish is usually higher, and the cells are more thoroughly broken during juice extraction, resulting in an increase in the concentration of irritating ingredients produced. When the skin barrier function is weak or there are small wounds, the penetration rate of white radish juice increases, which may exacerbate discomfort. The stratum corneum of children's skin is thinner, and the reaction after contact is often more significant than that of adults.

When handling white radish, it is recommended to wear kitchen gloves and immediately rinse with clean water after contact with the juice. If there is persistent redness, swelling or itching, cold compress can be used to relieve the symptoms. Daily storage of white radish should be kept dry and ventilated. Low temperature environment can slow down the conversion rate of glucosinolates to isothiocyanates. People who are allergic to cruciferous plants should avoid direct contact with fresh radish juice. Adequate heating during cooking can effectively reduce the activity of irritating ingredients.