Phytochemistry of White Cabbage (Brassica oleracea)

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 important source of nutrients in human health. Some of the phytochemicals within cabbages have been identified as playing an important part in human health. For example, glucosinolates in cabbage may improve detoxification and significantly reduce the risk of cancer. The exact profile of glucosinolates in white cabbage varies depending on the cultivar, but broadly all white cabbages offer similar protection (glucosinolates include sinirgin, glucoiberin, glucobrassicin, allyl isothiocyanate, iberin and indole-3-carbinol). White cabbage also contains polyphenols including the flavonoids kaempferol, apigenin, rutin, as well as the phenolic acids sinapinic acids, caffeic acid, p-coumaric acid and ferulic acid. Carotenoids including α- and β-carotene are also present. 

Eat Well, Stay Healthy, Protect Yourself

RdB

Šamec, D., Pavlović, I. and Salopek-Sondi, B. 2017. White cabbage (Brassica oleracea var. capitata f. alba): botanical, phytochemical and pharmacological overview. Phytochemistry Reviews. 16(1): 117-135

About Robert Barrington

Robert Barrington is a writer, nutritionist, lecturer and philosopher.
This entry was posted in Cabbage, Carotenoids, Flavonoids, Glucosinolates. Bookmark the permalink.