Cabbage power: A year-round ally against cancer risks

Scientists are conducting extensive research on foods for their anti-cancer properties. The cruciferous vegetable group, which includes cabbage, Brussels sprouts, kale, broccoli, and cauliflower, stands out in this regard. The bioactive compounds they contain, especially sulforaphane, offer protection against carcinogens we encounter daily.

Scientists emphasize the importance of vegetables in our diet. While we know this, certain vegetables are often undervalued. Cabbage, sometimes dismissed as an "empty head," is among these. This label is entirely unfair, as cabbage is rich in beneficial health components. Its medicinal properties were recognized in ancient Rome, where it was often viewed as a cheap vegetable with little value. This perception shifted with scientific research in the early 20th century.

Research has shown that cabbage can counteract inflammation associated with rheumatic diseases, gout, asthma, tuberculosis, gangrene, eye diseases, and cancers. This prompted scientists to investigate further the components in cruciferous vegetables that can hinder the development of cancer cells. Phytochemical compounds called indoles were isolated, and their cancer-protective properties were confirmed in animal studies.

Subsequent studies have focused on the impact of vegetable consumption on colorectal cancer development. Scientists discovered that eating cabbage at least once a week can reduce the risk of colorectal cancer by one-third, and with a frequency of 2-3 times per week, the risk decreases by 40 percent. The same effects can be seen with sauerkraut and other cruciferous vegetables. Further research showed that indoles and isothiocyanates could also help prevent other types of cancer, including breast, lung, pancreas, liver, prostate, leukemia, and glioma.

Cruciferous vegetables are rich in antioxidants. In addition to indoles, they also contain sulforaphane, often dubbed an antidote to cancer. It exhibits protective effects at various stages of cancer development. Aside from its anti-cancer properties, this compound is also beneficial in preventing cardiovascular and respiratory diseases, as well as diabetes.

Scientists recommend consuming colourful vegetables every day – like dark green, orange, and red ones for cancer prevention. Cabbage plays a key role here, so it is best not to treat it as a seasonal item but to eat it throughout the year. It is versatile and can be enjoyed raw, as sauerkraut, or cooked. Both white and red cabbage, along with other vegetables in this group like Brussels sprouts, broccoli, cauliflower, kohlrabi, turnip, horseradish, kale, radish, cress, rutabaga, and mustard, possess anti-cancer properties.