I am one of those crazy ones who has been known to snack on RAW CABBAGE. Literally, before I knew how good it was for me, I was buying whole heads of cabbage and eating it raw – these are two photos back from 2013 & 2014 of me eating raw cabbage! Yes I was at the airport eating raw cabbage and yes, I was studying for a Pathology test eating raw cabbage.
…but red cabbage isn’t only a pretty cruciferous veggie! Cabbage is high in cyanidin, ascorbic acid, carotenoids, phylloquinone, tocopherol, and 21 anthocyanins including the phenolic compounds p-coumaric, ferric, and synaptic acid! Now these may just seem like useless words, but their bioactive properties are endless! One study showed that when mice were fed a high-fat diet with red cabbage or red cabbage microgreens there was a drastic reduction in LDL, VLDL, hepatic cholesterol, triglyceride levels and a reduced expression of inflammatory markers in the liver, namely CRP and TNF-alpha – this is most likely caused by an increase in the cytochrome p450 enzyme 7A1 or other anti-inflammatory and antioxidant properties.
Now what does this mean? Well interpreting mouse research is difficult but that being said, there are countless of other studies showing the beneficial effects of these compounds on the human body including the benefits on the GUT MICROBIOME (my favorite)!
As always I love answering your questions! Below are some of the links to the attached research articles:
Disclaimer: All opinions are my own. I do not provide medical advice. If you have questions please ask your doctor & do your own research. I am still a medical student and a PhD candidate. I have 5 degrees including 2 masters in nutrition & metabolism. I am a certified personal trainer & have researched these topics for 9 years. The information I post is research based & is information not always taught in school.