HEALTH, FOOD, NUTRITION, and SUPPLEMENTS

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RED CABBAGE, PHYTOCHEMICALS X2

Delivers Double on Research Sompounds

Red cabbage is the modern multi-tasker's dream food: delivering double phytochemical benefits by combining the promising compounds from cruciferous vegetables with the polyphenols anthocyanins more commonly associated with grapes and berries.

Like its less colorful cousin, green cabbage, the red variety is loaded with glucosinolates which trigger a cascade of the body's own natural enzymes, with benefits that linger for days. Unlike pale green cruciferous veggies, vibrant red cabbage is also imbued with the same anthocyanins that give berries their vibrant hues. These compounds are thought to do their own clean-up work as possible regulators of cell communication. Anthocyanins are credited for blueberries' memory boosting benefits, as well as the heart health effects of red wine.

Anthocyanins make red cabbage the highest ranking cruciferous vegetable on the ORAC list, a laboratory index proportional to overall polyphenol content, indicating potential for food to furnish biological value once consumed. USDA research shows red cabbage may be bioavailable in a dose-dependent fashion: In other words, the more you eat, the more phytochemicals you get. A cup of cooked red cabbage will also provide you with 85% of your daily vitamin C and 20% vitamin A (both are immune-enhancing) and vitamin K (bone-building) needs -- all for a mere 28 calories. For a delicious way to incorporate red cabbage into your diet, try our Featured Recipe: Red Cabbage With Apples.

Bonus: In addition to filling you up with fiber and water content, red cabbage's anthocyanins may also support weight loss by increasing your body's production of two hormones: adiponectin (fat-metabolizing) and leptin (appetite-suppressing), according to preliminary research.