Cabbage can be consumed raw, cooked, fermented, or even in juice form. Cabbage juice is rich in various nutrients and its consumption is associated with numerous health benefits. Research indicates that it may reduce inflammation, aid in weight loss, enhance gut health, and help regulate hormones.
Cabbage is rich in a variety of nutrients, including vitamin C, potassium, iron, calcium, iodine, sulfur, vitamin A, vitamins B1, B2, and B6, phosphorus, vitamin E, vitamin K, and folate. As a whole vegetable, cabbage is extremely high in fiber and contains potent antioxidants like polyphenols and sulfur compounds.
There's substantial research backing the health benefits of cruciferous vegetables in their whole form, though less research has been done on the benefits of vegetable juice.
While further human studies are necessary, some research indicates that cabbage juice may have health-promoting properties, particularly in fighting inflammation.
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Cabbage is rich in anti-inflammatory compounds such as sulforaphane and kaempferol. Consuming these substances in high amounts may reduce the risk of chronic diseases, including cancer. For instance, a test-tube study demonstrated that red cabbage juice had anti-inflammatory effects on spleen cells. Additionally, a study found that topical application of cabbage to mice with contact dermatitis markedly decreased inflammation. Thus, cabbage juice may aid in cancer prevention.
Cabbages are abundant in sulfur-containing compounds called glucosinolates. Chopping or chewing cabbage transforms these glucosinolates into bioactive compounds like isothiocyanates and indole-3-carbinol, which may help prevent cancer by aiding in the elimination of potential carcinogens and boosting the transcription of tumor-suppressive proteins.
Research indicates that cabbage juice could help guard against certain cancers. For instance, one study revealed that women who consumed five or more servings of cruciferous vegetables per week had a 33 percent reduced risk of lymphoma. Although it won't cure or guarantee cancer prevention, incorporating cabbage into your diet is highly beneficial.
Cabbage Juice is Rich in Antioxidants
Cabbage juice is exceptionally rich in vitamin C, an antioxidant vital for immune health. Vitamin C also plays a crucial role in the development and upkeep of connective tissues, bone formation, wound healing, and maintaining healthy gums.
Red cabbage is also a significant source of anthocyanins, which contribute to its red hue. A diet rich in anthocyanin-laden foods may reduce the risk of various diseases, including cardiovascular disease.
Additionally, it may enhance gut health.
Historically, cabbage juice has been utilized by doctors to treat stomach ulcers. Past studies indicated that patients treated with fresh cabbage juice typically healed within an average of 10.4 days, compared to the 37 days it took for those receiving standard treatments to heal.
However, contemporary human studies on this subject are scarce. Research has suggested that fermented cabbage juice, which is used in the production of sauerkraut, contains high levels of lactic acid bacteria. These bacteria are potent probiotics known to enhance gut health.
Cabbage juice may bolster the immune system.
A study in mice indicated that the consumption of cruciferous vegetables aids the immune system in combating intestinal pathogens. The study revealed that excessive activity of a protein known as Cyp1a1 increases susceptibility to pathogenic bacteria such as E. coli.
The mice with overactive Cyp1a1 showed improvement when their diet included cruciferous vegetables, which helped regulate the protein's activity.
Additionally, cabbage juice may enhance nutrient absorption. It contains beta carotene, a vitamin A precursor, and studies suggest that beta carotene is absorbed more efficiently from juice than from whole vegetables.
Consuming cabbage juice may benefit liver health.
Recent research by scientists at Texas A&M has shown that consuming cruciferous vegetables may help manage non-alcoholic fatty liver disease (NAFLD) due to the presence of indole, a natural compound produced by gut bacteria.
“Based on this research, we believe healthy foods with high capacity for indole production are essential for preventing NAFLD and are beneficial for improving the health of those with it,” said principle investigator Chaodong Wu, M.D., Ph.D.
How to Select Cabbage
Smaller cabbages are preferable for purchase as they generally have a superior flavor. It's advisable to avoid pre-cut cabbage, whether halved or shredded, since cutting initiates the loss of nutrients. To store, refrigerate the vegetable in a perforated plastic bag to preserve its vitamin C content.
Juicing Cabbage
It's crucial to wash organic cabbage thoroughly; for non-organic varieties, soak in a bio-degradable wash before rinsing.
Be aware that cabbage juice can have an unpleasant taste, so consider blending it with other fresh produce such as carrots, apples, celery, cucumbers, spinach, or lemons for a better flavor.
Everydayhealth.com offers three cabbage juice recipes that you can prepare at home. A juicer is required, but no other significant equipment is needed.
Recipe: Cabbage, Carrot, and Apple Juice
- 300 g white cabbage
- 2 medium carrots, unpeeled
- 2 medium apples, unpeeled
Cabbage, Cucumber, and Melon Juice
- 300 g cabbage
- 1/2 cucumber, peeled
- 1/4 honeydew melon, peeled and deseeded
- A squeeze of lemon juice
Cabbage, Beetroot, and Orange Juice
- 300 g cabbage
- 1 large beetroot, peeled
- 2 oranges, peeled
For all three recipes, roughly chop the fruits and vegetables, place them in your juicer, and press start. You can store the fresh juice in a bottle or jar in the refrigerator for a few days.
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