cabbage | Health Topics | NutritionFacts.org

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Cabbage, along with other vegetables from the cruciferous family, may be among the best foods for cancer prevention and survival, particularly prostate and breast cancer. It is uniquely rich in glucosinolates and high in antioxidants. Cruciferous vegetables also contain a phytonutrient that boosts immune function by stimulating the Ah receptor in our intestines. The bile-binding properties of cabbage are enhanced by steaming. On the other hand, the cabbage enzymes that produce sulforaphane – which may protect our brain, eyesight, and help us defend ourselves against free radicals and cancer – are deactivated by cooking. Adding the enzymes back in the form of mustard powder to cooked cruciferous vegetables can compensate for the deactivation. While cabbage naturally contains several sulfur containing compounds, studies did not show an increased risk of inflammatory bowel diseases (unlike sulfur-rich animal proteins).

Purple cabbage contains anthocyanins, a phytonutrient found in blue/black/purple-pigmented produce that appear to protect against macular degeneration. Furthermore, it is the cheapest source of antioxidants in terms of nutrient content per dollar. You can even test the acidity of your urine using purple cabbage!

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All Videos for Cabbage

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Dr. Greger teams up with Chef Rich Landau to offer tips on how and why to eat healthier.

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Best Food to Counter the Effects of Air Pollution

There is a food that offers the best of both worlds—significantly improving our ability to detox carcinogens, like diesel fumes, and decreasing inflammation in our airways, all the while improving our respiratory defenses against infections.

Benefits of Marjoram for Polycystic Ovary Syndrome (PCOS)

Benefits of Marjoram for Polycystic Ovary Syndrome (PCOS)

Even a small amount of fresh herbs can double or even quadruple the antioxidant power of a meal. The ability of oregano to decrease chromosomal damage from radiation and marjoram to affect hormone levels in women with PCOS is put to the test.

How to Prevent Non-Alcoholic Fatty Liver Disease

How to Prevent Non-Alcoholic Fatty Liver Disease

Avoid sugary and cholesterol-laden foods to reduce the risk of our most common cause of chronic liver disease.

Brown, Black, Purple and Red Unlike White on Rice

Brown, Black, Purple & Red Unlike White on Rice

White rice is missing more than just fiber, vitamins, and minerals. Phytonutrients, such as gamma oryzanol, in brown rice may help explain the clinical benefits, and naturally pigmented rice varieties may be even healthier.

Specific Receptors for Specific Fruits and Vegetables

Specific Receptors for Specific Fruits & Vegetables

Dietary diversity is important because each plant family has a unique combination of phytonutrients that may bind to specific proteins within our body.

Bowel Wars: Hydrogen Sulfide vs. Butyrate

Bowel Wars: Hydrogen Sulfide vs. Butyrate

Sulfur dioxide preservatives in dried fruit, sulfites in wine, and the putrefaction of undigested animal protein in the colon can release hydrogen sulfide, the rotten egg gas associated with inflammatory bowel disease.

Stool pH and Colon Cancer

Stool pH & Colon Cancer

Fermentation of fiber in the gut may help explain the dramatic differences in colorectal cancer incidence around the world.

Second Strategy to Cooking Broccoli

Second Strategy to Cooking Broccoli

Adding myrosinase enzymes in the form of even a pinch of mustard powder to cooked cruciferous (cabbage-family) vegetables like kale, collards or Brussels sprouts can offer anti-cancer sulforaphane levels comparable to raw, removing the necessity to pre-chop for maximum health benefits.

Which Vegetable Binds Bile Best?

Which Vegetable Binds Bile Best?

Which foods are best at removing carcinogenic bile acids from the body: asparagus, beets, broccoli, cabbage, carrots, cauliflower, collards, eggplant, green beans, kale, mustard greens, okra, or peppers? And do they work better raw or cooked?

Cancer Risk From French Fries

Cancer Risk from French Fries

The association between cancer and the consumption of deep-fried foods may be due to carcinogens formed at high temperatures in animal foods (heterocyclic amines and polycyclic hydrocarbons) and plant foods (acrylamide).

Caloric Restriction vs. Animal Protein Restriction

Caloric Restriction vs. Animal Protein Restriction

The lifespan extension associated with dietary restriction may be due less to a reduction in calories, and more to a reduction in animal protein (particularly the amino acid leucine, which may accelerate aging via the enzyme TOR).

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