Cabbage is good for the stomach lining... What changes occur in blood clots and cancer cells?

Cabbage is originally from Europe and has been a popular vegetable since ancient Greek times. It has long been known as one of the longevity foods. In Korea, cabbage is also harvested during the summer, mainly in high-altitude regions. It is famous for being rich in vitamin U, which is good for the stomach lining, but recently, the sulforaphane component has attracted attention. Let's take another look at the health benefits of cabbage.

 

Notable effects of sulforaphane... inhibition of blood clot formation, suppression of cancer cells, protection of neural nerves

 

A recent article published in the Korean Journal of Food and Nutrition Science reported that cruciferous vegetables such as cabbage contain a high amount of sulforaphane, a compound that inhibits blood clot formation and cancer cell growth. A research team from the Rural Development Administration and Andong National University analyzed the sulforaphane content in domestic cruciferous vegetables and found that 100 grams of cabbage contained 4.33 mg of sulforaphane. This is more than twice the amount found in broccoli (2.07 mg).

 

Sulforaphane is abundant in cruciferous vegetables such as cabbage, broccoli, and Napa cabbage. Sulforaphane is produced when glucosinolate compounds in cruciferous vegetables are broken down. Previous research has shown that it activates proteins that inhibit blood clot formation in blood vessels, suppresses the growth of cancer cells in breast and prostate cancers, and contributes to the prevention of Alzheimer's and Parkinson's diseases through neuroprotective effects. Dietary sulfur compounds like sulforaphane are influenced by factors such as variety, cultivation, storage, and processing, making the development of personalized diets important.

 

Various vitamins beneficial for the stomach lining... Protecting and regenerating the stomach mucosa

 

Cabbage is known to be a good food for the stomach lining. Vitamin U protects the stomach wall from stomach acid and irritants, while Vitamin K enhances the regenerative ability of the already damaged stomach mucosa. Vitamin C increases calcium absorption, which helps protect the stomach lining and promotes smooth blood circulation in the stomach. Vitamin U also plays a role in assisting protein and fat metabolism. After absorption by the liver, it supports protein synthesis and processes remaining fats in the liver, thereby strengthening liver function.

 

Overeating cabbage is also prohibited... It contains substances that inhibit thyroid hormone production.

Cruciferous vegetables, including cabbage, contain goitrogenic compounds that inhibit the production of thyroid hormones in the body. People with hypothyroidism caused by a deficiency of thyroid hormones should be cautious about consuming cabbage. Hypothyroidism is a condition where the body's metabolic functions decline, leading to easy fatigue. However, small amounts of cabbage consumed along with other vegetables do not pose a significant problem. Overeating is the issue. Even healthy foods can be harmful if eaten excessively.

 

Cabbage nutrients are sensitive to heat... How to prevent browning?

 

Most of the nutrients in cabbage are sensitive to heat. It is best to eat it raw, as juice, or lightly stir-fried or blanched. Cabbage is good to eat early in the morning when the stomach is upset, and cutting it the day before makes it convenient to eat. Removing 2-3 outer leaves of cabbage and wrapping them with the outer leaves helps prevent browning and keeps it from drying out easily. Cabbage tends to rot in the stem before the leaves. After cutting off the stem, wrapping it with plastic wrap or similar helps maintain its freshness.

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While on a diet, I eat cabbage, but vaguely

I took it thinking it was good for the mucous membrane, but it's cabbage.

I looked into the efficacy.

It would be good to also know how to store cabbage.