What are the Health Benefits of Eating Cabbage?

Cabbage, like most vegetables, contains lots of nutrients which when eaten regularly in the right amount, would bring countless of health benefits.

Cell Detoxification

The big C – it’s the sickness everyone fears of getting.  For so many years, researchers find this illness mysterious and as of now, unconquerable, not completely anyway.

What we do know is that the phytonutrients contained in most vegetables disarm free radicals before they do any damage to the cell membranes.

However crucifers like cabbage work at a level much deeper than that.  Studies found that these compounds signal our genes to increase the production of enzymes in our bodies so that we can successfully eliminate toxins and harmful compounds.  This includes carcinogens.

Thus, cabbage along with other cruciferous vegetables may lower the risk of getting cancer more effectively than any other vegetables.

Gastro-intestinal Health

Researchers discovered that when vegetables like cauliflower, broccoli, cabbage and the like are cut, chewed or digested, it releases a compound called sinigrin, which helps the liver detoxify carcinogens, inhibit mitosis or cell division and stimulate programmed cell death or what is scientifically called apoptosis.

Cabbage is also especially helpful is people who are susceptible to colon cancer.  Research has proven that this vegetable triggers chemo-preventive activity; that even people who have cancer-related genes can influence their health by the food they eat.

Alzheimer’s Disease Protection

Growing old is a thing to be feared in itself, but more so, when it is accompanied by age-related diseases like Alzheimer’s disease.

Accumulation of the protein called beta-amyloid results in the damage of brain cells and eventually death due to free radical stress.

But red cabbage has antioxidants ployphenols and anthocyanins which protect the brain cells from such damage much better than white cabbages can.

However, the protective effect of cabbages was only seen in raw and short-cooked dishes like steamed sauerkraut.