by Marshaneil Soumi D’ Rozario|6th September, 2019
Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many adverse health conditions. Certain compounds such as 3, 3’-diindolylmethane (DIM) and sulforaphane found in cruciferous vegetables like cabbage have reported to have several health benefits. Cabbage is particularly high in Vitamin C, a nutrient that plays many important roles in your body. Vitamin C supports immune health and also acts as a powerful antioxidant. Red cabbage is packed with anthocyanins. In fact, Cabbage juice is loaded with nutrients, such as vitamins C and K, and drinking it is linked to many purported benefits, including weight loss, improved gut health, decreased inflammation, balanced hormones, and body detoxification.Dr. Vinitha Krishnan, Nutritionist, Fortis Malar Hospital talks extensively about a range of health benefits of cabbage.
Protection from radiation therapy
• Animal studies have shown that DIM in cabbage has protective effects against cancer, and there is also hope for using it as a shield to protect healthy tissues during cancer treatment in the future.
• Research over the past 30 years has consistently shown that consuming cruciferous vegetables is associated with a lower risk of cancer. Researchers have suggested that the sulforaphane is what appears to give them their cancer-fighting power.
• Promising results have been seen with multiple types of cancers, including melanoma, esophageal, prostate, and pancreatic. Another study, conducted at the University of Missouri, claim that apigenin , a chemical found in cabbage has the potential to be used as a non-toxic treatment for cancer in the future, as it has the property to reduce the size of the tumor.
• The same potent anthocyanin’s in red cabbage has the ability to suppress the inflammation that may lead to cardiovascular disease. The high polyphenol content in cabbage might also reduce the risk of cardiovascular disease by preventing platelet buildup and reducing blood pressure.
• A popular way to consume cabbage is in a fermented form such as sauerkraut and kimchi. Chocked full of probiotics, fermented foods might be one of the best things for the immune and digestive systems. Healthy microbes produced in fermentation make vitamins and minerals easier to absorb.
• The fiber and water content in cabbage help to prevent constipation and maintain a healthy digestive tract.
According to the USDA National Nutrient Database, 1 half cup of shredded cooked cabbage (75n grams) contains:
• 17 calories
• 4 grams of carbohydrate (including 1 gram of fiber and 2 grams of sugar)
• 1 gram of protein
• Eating a half-cup of cooked cabbage would provide 30-35 percent of daily vitamin C needs. It also provides:
• 81.5 micrograms of vitamin K
• 11 milligrams of magnesium
• 22 micrograms of folate
Lesser amounts of vitamin B-6, calcium, potassium and thiamin is additionally present in cabbage. Cabbage contains the antioxidants choline, beta-carotene, lutein, and zeaxanthin as well as the flavonoids kaempferol, quercetin, and apigenin. Red cabbage tends to contain more of these compounds than green cabbage.
Book Appointment: Dr. Vinitha Krishnan, Nutritionist, Fortis Malar Hospital
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