Anti-aging and anti-obesity effect
Cabbage is one of the relatively inexpensive ingredients these days. Cabbage contains high amounts of antioxidants. It is full of compounds that suppress inflammation and is rich in vitamins C and K, which are good for your health. The American health media ‘everydayhealth’ explained why you should eat a lot of cabbage on the 7th (local time).
1. Lowers Inflammation
One of the biggest health benefits of cabbage is its ability to reduce inflammation. Crunchy leaves contain numerous antioxidants that scavenge harmful free radicals. According to a study in the International Journal of Food Science and Nutrition, kaempferol, quercetin, and apigenin are antioxidants abundant in green cabbage. Cyanidin, also an antioxidant, is abundant in red cabbage. Kaempferol prevents cancer, and cyanine has anti-diabetic, anti-cancer, and anti-obesity effects. .
The glucosinolates in cabbage react with signaling proteins in cells to produce antioxidants, anti-inflammatory enzymes, proteins, and other protective molecules. This process helps the body get rid of toxic waste. It has a certain information-protecting effect on metabolic disorders such as cardiovascular disease, carcinogens, and diabetes.
2. It Plays a Role in Fighting Cancer
Cabbage has a unique nutrient that makes it a good fit for an anti-cancer diet. According to the U.S. Department of Agriculture, one cup of cabbage contains 25 mg of vitamin C, which may play a role in preventing lung, breast, and pancreatic cancer.
“Cabbage can help detoxify carcinogens,” says oncology nutritionist and chef Cindy Chou. People who ate a lot of glucosinolates in cabbage had lower levels of toxic substances in their urine. A study published in the British Journal of Nutrition in 2018 showed that cabbage lowered the risk of breast cancer, while another study in the Annals of Oncology lowered the risk of colorectal cancer.
3. Accelerate COVID-19 recovery
According to a study published in the European Journal of Allergy and Clinical Immunology in 2020, eating cabbage and fermented vegetables can mitigate the severe effects of COVID-19. Antioxidant compounds in cabbage may reduce insulin resistance and damage to the lungs and blood vessels. These are two serious side effects of the virus.
4. Good for Blood Clotting and Bone Health
Vitamin K helps blood clot and plays an important role in building healthy bones. One cup of cabbage contains 53 mg. Since this vitamin is fat soluble, you must have a source of dietary fat when eating cabbage. You can eat it with beef, fish, or avocado. Good mayonnaise also helps absorb vitamin K.
5. Good for digestion
Cabbage can minimize digestive symptoms such as diarrhea and constipation. Insoluble fiber increases stool bulk and promotes regular bowel movements. It is good to eat fermented cabbage as a side dish. Probiotics improve digestion and support the microbiome by creating a diverse mix of healthy microbes in the gut. A study published in Food in 2021 found that foods fermented with Lactobacillus can modulate the gut’s response to stress.
6. Rich in Vitamin C
The vitamin C in cabbage not only has potential anti-cancer effects, but is also good for the skin. This is because it promotes collagen production. It also aids wound healing, boosts the immune system, and reduces the severity of certain periodontal diseases. It also aids in the absorption of iron.
7. Good for heart health
Cardiovascular health and inflammation are inextricably linked. Kaemperol and quercetin found in green cabbage and cyanine in red cabbage may promote heart function. In a study of older women’s diet published in the British Journal of Nutrition in 2021, those who ate a lot of cabbage had less abdominal aortic calcification.
