CORNELL STUDIES SHOW THAT RED CABBAGE MAY REDUCE RISKS
OF CANCER AND ALZHEIMER’S DISEASE

Recent studies show that a 100 gram serving of cabbage several times a week may provide a significant amount of antioxidants that reduce the risk of cancer and Alzheimer’s disease.

Dr. C. Y. Lee of Cornell University reported in a study entitled “Antioxidant Properties of Raw and Processed Cabbages” that some phytochemicals in cabbage have high antioxidant capacity and flavonoids that may protect cells against the oxidative damage caused by free radicals. Flavonoids and their derivatives are the largest and most important group of plant polyphenolics.

Dr. Lee and his associates found that red cabbage showed higher phenolic content and has higher amounts of total flavonoids than green cabbage.

In his study published by the International Journal of Food Sciences and Nutrition, Dr. Lee reported that the total phenolic content of red cabbage was four times higher than green cabbage.

Glass pickled red cabbage also ranked highest among the processed cabbages, having four times more phenolic content than canned sauerkraut.

Comparing total flavonoid content among the various raw cabbages, the study revealed that red cabbage exhibited the highest content of total flavonoids. The total content of red cabbage was 28 times higher than that of green cabbage. For processed cabbages, pickled red cabbage had six times more total flavonoids than canned sauerkraut.

In studies of cabbage, Dr. Lee believes that cruciferous vegetables, especially red cabbage, may provide very efficient cell protective effects to counter Alzheimer’s disease.

“Alzheimer’s disease is one of the major neurondegenterative diseases characterized by loss of memory and cognition. Many studies indicate that the brain of an Alzheimer’s disease patient is subjected to increased oxidative stress resulting from the free radical damage, and the resulting cellular dysfunction’s are widely believed to be responsible for neuronal degeneration in Alzheimer’s disease”.

“We found in our laboratory study that red cabbage showed the most efficient cell protective effects and the degree of neuronal cell protection was closely correlated with their antioxidant activity and that anthocyanins appeared to be the major contributors to the antineutodegenerative effect. The next step is a human clinical study to confirm the laboratory study”.

Although there is more public recognition of the value of improving diets with fruit and vegetables, most people need to triple their weekly servings of dark green vegetables to meet the one serving per day recommendation, Ray Clark, executive director of the Leafy Greens Council, noted.

“It’s easy to include more cabbage, spinach, red and green leaf lettuce, romaine, kale and other leafy greens into a weekly menu,” he said.

“A side of coleslaw, for example, is a tasty dish for lunch or dinner. Spinach, romaine or mixture of other leafy greens for salads can be served twice a day. Entrée salads that combine mixed greens with chicken or ham are gaining popularity. By being slightly creative, it’s also easy to add fresh spinach to the breakfast omelet”.

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