Cabbage: Year-round hero in cancer prevention fight

Scientists carry out extensive research on the anti-cancer properties of food. The cruciferous vegetable group, which includes cabbage, Brussels sprouts, kale, broccoli, and cauliflower, is particularly noteworthy. It turns out that the bioactive compounds they contain, especially sulforaphane, protect us from carcinogens, which we encounter daily.

Scientists are convinced that vegetables are crucial in our diet. We realise this, but some of them are completely underappreciated. Among them is cabbage, often called an "empty head". This is entirely unfair, as it contains a wealth of health-beneficial ingredients. Its medicinal properties were known in ancient Rome, and for centuries it was regarded as an inexpensive vegetable with no significant value. This view changed due to scientific studies conducted in the early 20th century.

These studies have proven that cabbage counteracts inflammation associated with conditions such as rheumatic diseases, gout, asthma, tuberculosis, gangrene, eye diseases, and cancers. This encouraged scientists to further research the compounds in cabbage vegetables that might counteract the development of cancer cells. Phytochemicals known as indoles were isolated, whose protective properties against cancer were confirmed in animal studies.

Additional studies explored the impact of vegetable consumption on the development of colorectal cancer. Scientists found that eating cabbage at least once a week can reduce the risk of developing colorectal cancer by a third, and with a frequency of 2-3 times a week, the risk decreases by 40%. The same effect is observed with sauerkraut and other cruciferous vegetables. Further research has shown that both indoles and isothiocyanates can also prevent other types of cancer, including breast, lung, pancreatic, liver, prostate, leukaemia, and glioma.

Cruciferous vegetables are rich in antioxidants. Besides indoles, they also contain sulforaphane, often referred to as an antidote to cancer. It exhibits protective effects at various stages of tumour development. In addition to its anti-cancer properties, it also has beneficial effects in preventing cardiovascular and respiratory diseases, as well as diabetes.

Scientists recommend eating colourful vegetables every day – dark green, orange, and red – as part of cancer prevention. Cabbage is particularly important here, so it's better not to treat it seasonally but to eat it throughout the year. It works in any form: raw, pickled, or cooked. Both white and red cabbage have anti-cancer properties, along with other vegetables in this group, like Brussels sprouts, broccoli, cauliflower, kohlrabi, turnip, horseradish, kale, radish, cress, swede, and mustard.

The content on our services is for informational and educational purposes and does not replace medical consultation. Before making health decisions, consult a specialist.