## 4 Discussion
### Polyphenolic Profile  
The results for the polyphenolic profile obtained were consistent with the study conducted by [PERSON] et al. [PERSON] et al. (2019), which identified five common polyphenols: protocatechuic, caffeic, \(p\)-coumaric, chlorogenic, and \(p\)-hydroxybenzoic acids. Similarly, in the case of aqueous extracts from horseradish root as well as horseradish leaf juice, \(p\)-coumaric acid was not identified, most likely due to its low solubility in aqueous environments. All phenolic acids identified in the present study showed higher, yet relatively comparable values to those reported in that study: protocatechuic acid 0.36 mg/g, chlorogenic acid 0.003 mg/g, and \(p\)-hydroxybenzoic acid 0.14 mg/g, compared to the study values of 0.72 mg/g, 0.005 mg/g, and 0.22 mg/g, respectively.  
Although quercetin and kaempfer are frequently reported flavonoids in horseradish, even in very low concentrations ([PERSON] et al., 2018), these compounds were not detected in the current study. This absence may be explained by the influence of both the extraction conditions and the physical state of the plant material. As previously reported by [PERSON] et al. (2018), quercetin was found in fresh horseradish roots, but not in frozen samples, most likely due to enzymatic activity and other natural biochemical processes occurring in the product. Likewise, although horseradish roots are known to contain kaempfer ([PERSON] et al., 2018), it was not detected in this study, possibly due to the detection limit of the analytical method used or the limited extraction efficiency of the solvents for this type of flavonoid. Quercetin and kaempfer were also not identified in the aqueous extracts of horseradish roots and leaves in the study conducted by [PERSON] et al. [PERSON] et al. (2019), further supporting the solvent-dependent variability in flavonoids recovery. Therefore, the lack of quercetin and kaempfer in our analysis may reflect both the impact of freeze-drying and the limitations of the extraction solvents used.  
Polyphenols, such as caffeic acid and chlorogenic acid, can interact with \(\beta\)-lactoglobulin in cow's milk, altering its structure and reducing its ability to interact with IgE and IgG antibodies, which are involved in allergic responses ([PERSON] et al., 2018). In a previous study on the effect of polyphenols on allergies, caffeic and chlorogenic acids were shown to be effective in reducing the allergenicity of peanuts by binding to the major allergens Ara h 1 and Ara h 2 ([PERSON] et al., 2018). Another example highlighted in the literature is the interaction of chlorogenic acid with ovalbumin, a major allergenic protein in hen's egg ([PERSON] et al., 2018). The anti-allergic mechanism of chlorogenic acid involves inhibiting histamine secretion from cells involved in allergic reactions ([PERSON] et al., 2018). Extracted from coffee, chlorogenic acid also led to a decrease in specific IgE levels and Th2-type cytokines ([PERSON] et al., 2018).  
In another study, rosmarinic acid from rosemary exhibited an anti-allergic effect by influencing the production of substances involved in allergic responses (such as IgE and interleukins IL-4, IL-5, and IL-13), regulating the activity of antioxidant enzymes, and thereby contributing to the reduction of inflammation and oxidative stress ([PERSON] et al., 2018). It also shows notable inhibitory effects on the release of histamine and \(\beta\)-hexosaminidase, suggesting an impact in reducing mast cell degranulation ([PERSON] et al., 2018).  
Additionally, the hydroxybenzoic acid-type phenolic acids identified in this study, such as \(p\)-hydroxybenzoic acid, vanillic acid, protocatechuic acid, and caffeic acid, have been reported in the literature as compounds present in horseradish with antioxidant properties [26].