Crisp, cool and slightly spicy, red cabbage adds colour, flavour and texture to winter salads, making it one of the most characteristic vegetables of the cold months. When raw, it pairs perfectly with sweet notes such as apple, especially when combined in a salad. If, on the other hand, you choose to braise it, beneficial carotenoids are released.
But apart from its special taste and... character, red cabbage also has five quite important health benefits.
Rich in antioxidants
The characteristic purple colour of red cabbage is due to anthocyanins. But these substances also have antioxidant properties, helping to protect our health according to numerous studies. For example, anthocyanins are associated with the improvement of obesity and obesity-related diseases such as type 2 diabetes mellitus. Finally, other nutritious antioxidants such as vitamin C, E and carotenoids are also included.
Strong heart
Regarding the benefits of anthocyanins, a study from 2019 highlights that they contribute positively to heart health, with a lower risk of heart attack and death associated with heart disease.
Anti-inflammatory action
Action against inflammation
[/p]A key component of vegetables in the same family is sulforaphane. Animal studies have found that sulforaphane may be the component responsible for the anti-inflammatory properties of these vegetables.
Anti-cancer components
Although some cancer risk factors are not related to diet, there is evidence to suggest that a healthy diet may reduce the risk of cancer. The compounds mentioned above, sulforaphane and anthocyanins, prevent oxidative stress and may be protective against cancers such as colon cancer.
Healthy gut
Fibre is one of the best foods for good gut bacteria, replenishing them with prebiotics, and red cabbage is rich in it. Red cabbage compounds called isothiocyanates appear to be particularly beneficial because they encourage gut bacteria to produce short-chain fatty acids (SCFAs), valuable compounds that help the gut and improve our health.
Source: ygeiamou.gr
Contents of this article including associated images are belongs to Cyprus Times
Views & opinions expressed are those of the author and/or Cyprus Times
Source
