The Health-Benefits of Red or Purple Cabbage

Health-Benefits of Red Cabbage
The Elegant Purple Cabbage is Brilliant in a Fresh Salad

The deep colour of red or purple cabbage is caused by a high concentration of anthocyanin polyphenols, giving it significantly more phytonutrients than green cabbage. Anthocyanin pigments are strong dietary antioxidants, and possess anti-inflammatory properties, meaning that they can play a role in protecting the human body from cancer and other degenerative diseases.

100 grams (about 3 ounces) of raw purple cabbage can contain as much as  196.5 milligrams of polyphenols, of which 28.3 milligrams are anthocyanins (deep red, blue and purple pigments found in plants). Green cabbage contains a comparatively low 45 milligrams of polyphenols, which include less than one milligram of anthocyanins. The “vitamin C equivalent,” which represents the antioxidant quotient of red or purple cabbage, is roughly eight times higher than that of green cabbage. Red cabbage is one of the most nutritious and potentially best-tasting vegetables on planet Earth. Shredded thinly and marinated in balsamic vinegar and olive oil, eating red cabbage is a powerful health-tonic. In my photograph of a purple cabbage salad, I have added yellow pear tomatoes and feta cheese to it for a colourful and nutritious dish.

Easy to grow, red or purple cabbage will continue to thrive until the garden has suffered many deep-frost nights.

©M-J de Mesterton

Red Cabbage Growing in the Kitchen Garden
Purple Cabbage in the Late-Autumn Garden
Raw Red Cabbage
Purple Cabbage, Grown at Home, by M-J de Mesterton

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Popcorn, the Health-Promoting Snack with Polyphenols and Fibre

Cook Popcorn in Coconut Oil for Added Health-Benefits
Cook Popcorn in Coconut Oil for Added Health-Benefits

Keep on high heat, shaking pot and lifting its cover frequently to let steam out of pot–this keeps the popcorn light and fluffy.

If fat-free, fluffier popcorn is what you prefer, the Presto Pop-Lite costs twenty dollars US at Wal-Mart and other stores.

Pop-Lite by Presto, Available for Twenty Dollars US
Pop-Lite by Presto, Available for Twenty Dollars US
Season Popped Corn with Your Favourite Salt (Photo Copyright M-J de Mesterton 2009)
Season Popped Corn with Your Favourite Salt (Photo Copyright M-J de Mesterton 2009)

An Apple a Day Just Might Keep the Doctor Away!

Apples, because of their pectin, polyphenols and bioflavonoids, have properties that really can, like the old adage says, keep the doctor away.

In 1996, a study was conducted in Finland to determine whether or not eating apples can lower cholesterol. The Finnish team determined that eating three apples a day for three months can help lower a person’s LDL, or low-density lipoprotein (bad cholesterol) level by twenty points. Apples contain quercetin, an antioxidant which also helps to reduce the amount of LDL in the bloodstream.

Another Finnish study’s results promote the theory that the polyphenols in apples can inhibit lung cancer.

Apples, having natural ACE-inhibitor  properties, can help to  relax arteries, lower blood pressure and improve the pumping ability of the heart. The apple is also a hemetic, an agent that builds up the blood.

Eating apples can reduce the incidence of cardiovascular disease. The well-known Women’s Health Study found that  females who regularly ate foods  high in flavonoids, such as apples and onions, had a 35% reduction in cardiovascular events. The Finnish study found a lower risk of thrombic stroke among those who eat apples often. The study concluded that “flavonoid intake was strongly correlated with a decreased mortality from heart disease in elderly men and also negatively correlated with myocardial infarction.”

The Finnish research team proved that the apple’s bioflavonoids have an effect on cerebrovascular health.  Apples provide antioxidants for the body. Oxidative damage on cells by free radicals contributes to age-related brain deterioration. Alzheimer’s Disease and dementia are examples. The apple is an anti-Alzheimer’s agent. A study conducted by the University of Massachusetts suggests that whether the brain-oxidation is caused by genetics,  metabolism, or dietary insufficiencies, apples can improve the condition.

The apple can help to prevent sugar alcohol, or sorbitol, from being trapped in nerve and eye cells. Apples contain a natural aldose-reductase inhibitor, which can help to prevent this devastating effect of diabetes.

Apples are a digestive aid, and help to prevent the absorption of fats.

The health-benefits of apples are numerous, and autumn is harvest time.

Copyright M-J de Mesterton, 2008

More Information on the Apple’s Health-Benefits, by George Mateljan, My Favorite Food and Health Writer

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