CABBAGE

Cabbage is a leafy green, red, or white biennial vegetable that is grown annually. This
cruciferous vegetable belongs to the Brassica family and is round or oval in shape. It consists
of soft, light green or whitish inner leaves covered with harder and dark green outer leaves. It
is widely used throughout the world, given its health benefits, and can be prepared in a
number of ways. Most commonly, it is included as either a cooked or raw part of many
salads. Cabbage belongs to the group of cole crops, which means that it is closely related
to broccoli, cauliflower, and Brussels sprouts.

After 5 minutes of Cutting / chopping the cabbage, sufur containing molecules are
converted into glucosinolates by the enzyme myrosinase. Sulphur containing thiols molecules
formed when cabbage is cooked.

Method of cooking:

5 minutes: steam,boil,sautey.

PHYTOCHEMICALS

GLUCOSINOLATES DERIVED ISOTHIOCYANTES EFFECTS

Gluco raphanin Sulphoraphane Anti oxidant
Gluco brassicin Indole3carbinol(I3C) in stomach  Anticarcinogenic
Converted in to Di indolyl methane (breast,skin)
(DIM)  Anti oxidant
 Anti atherogenic
 Alter the estrogen
metabolism
Sinigrin (reason for Allyl isothiocyanate (AITC) Anti carcinogenic
flavour) (bladder,colon,prostrate)

Gluco tropaeolin Benzyl iso thiocyanate (BITC) Anti carcinogenic

Berteroin (5-methylthiopentyl isothiocyanate) Anti inflammatory

Anti-inflammatory Agent

 cabbage have anti-inflammatory properties. They contain sulforaphane, which is a

compound that reduces inflammation. Cabbage is also known to accumulate a build-
up of cadmium-binding complexes in its leaves; one of the main components of that is
glutamine. Glutamine is a strong anti-inflammatory agent, so consuming it can help
to reduce inflammation, irritation, allergies, joint pain, fever, and various skin
disorders.

 The essential amino acid tryptophan is another nutrient also found in cruciferous
vegetables which shows anti-inflammatory activities. Tryptophan is metabolized by
the microbiota, e.g. Lactobacilli, to indole-3-aldehyde, another AhR agonist. This
interaction is accompanied by induction of IL-22, which affected the microbiota,
 providing resistance to colonization by Candida albicans and protecting the mucosa
against inflammation.

 Berteroin (5-methylthiopentyl isothiocyanate) is another compound present in

cabbage. Berteroin also decreases LPS-induced pro-inflammatory cytokines . In the
mouse ear, berteroin suppressed TPA-induced edema formation by down-regulating
COX-2, NF-κB and ERK. These suggested that this compound could be developed as
local anti-inflammatory agent.

Anti carcinogenic

 Cabbage also contains glucosinolates that can be converted

into isothiocyanate compounds. Sinigrin sulphur containing glucisinolates,
converted into allyl-isothiocyanate (AITC). This conversion helps in the prevention
of various cancers including breast cancer, prostate cancer, bladder cancer, and colon
cancer.

 Another study, conducted at the University of Missouri, looked at another chemical

found in cabbage, parsley, and celery, called apigenin; it was found to
decrease tumour size when cells from an aggressive form of breast cancer were
implanted in mice. Researchers claim that their findings show that apigenin has the
potential to be used as a non-toxic treatment for cancer in the future.

 Cabbage has an abundant amount of beta-carotene. As per studies in the American

Journal of Epidemiology , dietary beta-carotene has been positively linked with
reduced chances of prostate cancer.

 Glucobrassicin coverted into Indole 3 carbinol and Di indolylmethane DIM ,

prevents the proliferation of tumour cells by arresting the g1 phase of cell cycle
(Degradation of cdc25A) of human reproductive cancer cells. Particularly breast,
cervical and endometrial, and colorectal cancer.

 Indole-3-carbinol causes proliferation arrest and apoptosis in

human melanoma cells.

Supports the Digestive Tract

 Helps the body retain water and it maintains the bulkiness of the food as it moves
through the bowels. fiber, present in cabbage, helps bulk up the bowel movements
and treat constipation.

 Cruciferous vegetables contain large amounts of various indole derivatives and are
able via these components to activate aryl hydrocarbon receptors (AhR). Activation
of these intracellular receptors results in potent intestinal immune modulation
including regulation and maintenance of intestinal intraepithelial lymphocytes
and innate lymphoid cells, induction of the key barrier cytokine interleukin-22 and
manipulation of the intestinal microbiota. Lack of AhR is associated with an
impaired barrier function and increased intestinal vulnerability suggesting that the
continuous presence of dietary AhR ligands may be of importance throughout life.
Sulforaphane, an isothiocyanate compound of cruciferous vegetables, also exerts
 mainly anti-inflammatory properties on immune processes. Therefore, evidence is
accumulating that certain food components are healthy by targeting intestinal
immune responses and reshaping the microbiota.

 vitamin U (S –Methylmethionin) in raw juice acts as an anti ulcerogenic factor,

heals peptic ulcer.

Regulates Heart Health & Cholesterol

Cabbage is rich in polyphenols, which reduce the risk of cardiovascular diseases by

lowering LDL cholesterol levels, reducing blood pressure, and preventing platelet build-
up. Also, by binding the bile acids, cabbage helps to lower your bad cholesterol levels.

Protects from Radiation Therapy

Cabbage has a rare compound called 3, 3′-diindolylmethane (DIM), which has been shown
to counteract some of the negative effects associated with radiation therapy. It helps in
ensuring that the red and white blood cells and the platelet count remain existent, which
is often not the case during radiation therapy. Therefore, DIM is also favoured for use during
cancer treatment in order to protect healthy tissue.

Boosts Immunity

Due to the high vitamin C content of cabbage, it helps in boosting the immune system and
fighting off free radicals.

Skin Care & Vitamin C

Cabbage is rich in antioxidants, including vitamin C, anthocyanins, and sulfur.

Antioxidants play a major role in skin health and the body’s response to the aging
process. Free radicals can be an underlying cause of wrinkles, skin discoloration, spots, and
many other conditions.

Weight Loss

Cabbage is frequently recommended for people who want to lose weight in a healthy way.
Since cabbage is packed with many beneficial vitamins, minerals, and other nutrients,
including water and fiber, it is a healthy dietary option for people looking to eat healthier and
shedding pounds.

Prevents Cataract

Cabbage is a rich source of beta-carotene, so many people, particularly as they get older, turn
to cabbage for its ability to prevent macular degeneration and promote good eye health and
delay cataract formation.

Improves Brain Health

 The presence of vitamin K and anthocyanins within cabbage can give a strong boost
to mental function and concentration. Vitamin K is essential for the production of
sphingolipids, the myelin sheath around some nerves cells. This wrapping is what
 protects the nerves from damage and decay. Therefore, consuming vitamin K
containing foods can improve your defense against neural degeneration.

Improves Bones

Cabbage, is great sources of minerals, like calcium, magnesium, and potassium. These
three essential minerals are integral in the protection of bones from degradation and the onset
of conditions like osteoporosis and general bone weakening.

Regulates Blood Pressure

Red cabbage happens to be a good source of anthocyanins. Wanthocyanin-rich cabbage

helps lower blood pressure levels and prevents heart diseases.

Also, the presence of potassium in cabbage also makes it a wonderful way to protect yourself
from elevated blood pressure, which increases the risk of heart attack and stroke. Potassium is
a vasodilator, which means that it opens up the blood vessels and eases the flow of blood, so
it isn’t being forced in a stress-inducing way through constricted arteries and veins.

Speeds-up Healing.

Cabbage is rich in sulfur, which is a very useful nutrient as it fights infections. A deficiency
of sulfur can result in microbial infections and a greatly reduced healing speed. It also
reduces the frequency and severity of ulcers.

Other benefits

 Cabbage can also be used for the treatment of varicose veins, leg ulcers, and peptic
and duodenal ulcers.

 Systemic lupus erythematosus (SLE, or lupus), an autoimmune disease, is

associated with estrogen. Indole-3-carbinol can shift estrogen metabolism towards
less estrogenic metabolites.

RED CABBAGE

Cabbage has much antioxidants–particularly red cabbage, which is chock full

of anthocyanins (red cabbage). Research shows that antioxidants can reduce inflammation,
be protective against certain cancers and enhance brain function.

Red cabbage specifically has a number of anti-cancer compounds like lupeol, sinigrin, and
sulforaphane (glucosinolates derived isothiocyanate), which are known to stimulate enzyme
activity and inhibit the growth of tumors that lead to cancer.

Side effects:

 Bloating , Flatulence : Raffinose ,(human S.I cannot digest)

 Goiter : Thiocyanates reduce the iodine uptake of thyroid follicles by inhibiting
Sodium iodide symporter (NIS), mediator for the uptake of iodide into thyroid follicular
cells is the first step in the synthesis of thyroid hormone.

NUTRITIVE VALUE 100GMS (NIN)

Moisture 91.9 g
Protein 1.8 g
Fat 0.1 g
Minerals 0.6 g
Carbohydrates 4.6 g
Energy 27 kcal
Calcium 39 mg
Phosphorous 44 mg
Iron 0.8 mg
Magnesium 31 mg
Sodium -
Potassium -
Copper 0.02 mg
Manganese 0.18 mg
Zinc 0.30 mg
Chromium 0.005 mg
Molybdenum 0.078 mg
Carotene 120 micro gram
Thiamine 0.06 mg
Riboflavin 0.09 mg
Niacin 0.4 mg
Folic acid ,
Free 13.3 micro gm
Total 23 microgram
Vitamin C 124 mg
Choline 120 mg
Tyrosine 120 mg
Methionine 60 mg
Cysteine 70 mg
Threonine 220 mg
Leucine 340 mg
Isoleucine 230 mg
Valine 260 mg
Arginine 450 mg
Histidine 130 mg
Lysine 240 mg
Tryptophane 70 mg
Phenylalanine 200 mg
Oxalic acid 3 mg
Phytin 3 mg
Fibre
TDF 2.8 g
IDF 2.0 g
 SDF 0.8 g

NUTRITION FACTS : RAW CABBAGE : 100 G

Calorie 24

Total Fat 0.12g

Saturated Fat 0.016g

Trans Fat 0

Polyunsaturated Fat 0.06g

Monounsaturated Fat 0.009g

Cholesterol 0mg

Sodium 18mg

Total Carbohydrate 5.58g

Dietary Fiber 2.3g

Sugars 3.58g

Protein 1.44g

Vitamin D -

Calcium 47mg

Iron 0.59mg

Potassium 246mg

Vitamin A 171 IU
Vitamin C 32.2mg

NUTRITION FACTS : COOKED CABBAGE 100 G

Calories 42

Total Fat 2.79g

Saturated Fat 0.497g

Trans Fat -
Polyunsaturated Fat 0.886g

Monounsaturated Fat 1.152g

Cholesterol 0mg

Sodium 276mg

Total Carbohydrate 4.36g

Dietary Fiber 1.8g

Sugars 2.81g

Protein 0.99g

Vitamin D -

Calcium 30mg

Iron 0.17mg

Potassium 94mg

Vitamin A 243IU

Vitamin C 19.4mg
Potential toxicological aspects of cruciferous vegetables

Some earlier experimental studies have suggested that indole derivatives might exert
detrimental effects including promotion of tumour development. High doses of I3C, probably
never achieved after consumption in humans, exhibit a dose-dependent toxicity including a
decrease in hepatic reduced glutathione and severe neurological toxicity in mice . In another
study, I3C after administration over 52 weeks showed a tendency for an increase of liver
adenomas in rats after challenge with diethylnitrosamine and thyroid gland tumour incidence
was increased significantly. Indole derivatives promoted at high dietary levels aflatoxin B1—
initiated hepatocarcinogenesis in rainbow trouts, an effect which was explained by the
authors by the observed increase in estrogenic activities and induction of P450 isoenzymes .
Another study showed that I3C-treated rats developed fewer mammary adenocarcinomas but
with a greater average weight per tumour per rat suggesting again that I3C might negatively
affect tumour growth . I3C has also been shown to upregulate genes associated with signaling
pathways for cell growth and proliferation suggesting that at least in this model I3C might
result in a toxigenomic profile .