More evidence seems to support cabbage as a healthy dietary choice. Extracts of the vegetable have been studied for their anticancer, antifungal, anti-inflammatory and cholesterol-lowering activities.

Cabbage (Brassica oleracea) is a plant of the family Brassicaceae (or Cruciferae). It was used by the ancient Greeks and Romans for its medicinal properties.

In European folk medicine, cabbage leaves are used to treat acute inflammation. A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort. Cabbage contains significant amounts glutamine, an amino acid, which has anti-inflammatory properties.

It is also a source of indol-3-carbinol, or I3C, an adjunct compound for recurrent respiratory papillomatosis, a disease of the head and neck caused by the human papillomavirus (HPV), which causes growths in the airway that can lead to death.

Researchers from the Norwegian University of Life Sciences in Norway, explained that Brassica vegetables are the predominant dietary source of glucosinolates (natural compounds believe to be powerful antioxidants) and have been shown to possess anticancer properties.

An Italian study found that juice made from extracts of cabbage had antifungal effects and may therefore be useful in the prevention of certain diseases.

And finally, a Japanese study found that a beverage containing cabbage and broccoli had cholesterol-lowering effects.

From:   naturalstandard.com  03/13/08   Integrative Medicine Newsletter
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