Category Archives: Cabbage

The Beneficial Effects of Cruciferous Vegetables

Posted on July 4, 2024 by Robert Barrington

Cruciferous vegetables are those that belong to the Brassicaceae family. Nutritionally and economically these vegetables are an important crop for humans. The varieties of cruciferous vegetables sold commercially differ significantly from their wild counterparts in terms of their palatability, nutritional … Continue reading →

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Antioxidants in Cabbage

Posted on May 9, 2024 by Robert Barrington

Cabbage is a healthy food that is available in a number of different varieties and cultivars. Cabbage is healthy because of the high fibre and low sugar content which support optimal blood sugar levels and reduce the risk of insulin … Continue reading →

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Antioxidants in Red Cabbage: Anthocyanins

Posted on February 19, 2024 by Robert Barrington

Anthocyanins are flavonoid phytochemicals that belong to the large group called polyphenols. Anthocyanins have been extensively researched for their health effects in humans and animals. One of the main chemical properties of anthocyanins is their ability to quench free radical … Continue reading →

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Cabbage and The Stomach

Posted on May 12, 2023 by Robert Barrington

The cabbage (Brassica oleracea) is a commonly eaten leafy vegetable with a number of recognised health effects. The cabbage belongs to the brassica family and is cultivated around the world as a food crop. However, as with most brassica family … Continue reading →

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Phytochemistry of White Cabbage (Brassica oleracea)

Posted on March 28, 2022 by Robert Barrington

White cabbage (Brassica oleraceae) is a cruciferous vegetable belonging to the same family as broccoli, Brussel sprouts, watercress and cauliflower. Cabbage is a relatively cheap vegetable and is commonly available in large parts of the world, which makes it an … Continue reading →

Posted in Cabbage, Carotenoids, Flavonoids, Glucosinolates | Comments Off

The Nutritional Content of Brassica Plants

Posted on January 10, 2022 by Robert Barrington

The brassica family of plants are a nutritionally important group of plants that include kale, Brussel sprouts, watercress, broccoli, cabbage and cauliflower. These plants have been evidence to confer beneficial health effects to humans. The plants contain a range of … Continue reading →

Posted in Alkaloids, Brassica, Broccoli, Brussels Sprouts, Cabbage, Carotenoids, Cauliflower, Glucosinolates, Kale (Brassica oleracea), Polyphenols, Terpenes, Watercress | Comments Off

Stability of Glucosinolates in Red Cabbage

Posted on December 21, 2021 by Robert Barrington

Glucosinolates are phytochemicals that are secondary metabolites produced by dicotyledons. The Brasicaceae family is the richest source of glucosinolates and most dietary glucosinolates come from vegetables such as broccoli, cabbage, Brussel sprouts and cauliflower. Glucosinolates have been shown to possess … Continue reading →

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Detoxification Vegetables

Posted on April 20, 2020 by Robert Barrington

The human detoxification pathways are complex. However, a simplistic model states that there are two main detoxification enzyme systems in the liver. These are called the phase 1 and phase 2 enzyme systems. Cruciferous vegetables of the Brassica family can … Continue reading →