Cabbage and broccoli are rich in vitamins and antioxidants

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Cabbage and broccoli are rich in vitamins and antioxidants

Experts also said the presence of antioxidants, such as quercetin in white cabbage and anthocyanins in black cabbage, plays an antineoplastic role because it counteracts the oxidation of cells. People who follow anticoagulant drug therapy should avoid foods rich in vitamin K because the active ingredients of the medicines antagonize the micronutrient and the effect of the drugs is nullified.

The first naturally protects the endothelium, that is the inner lining of blood vessels, and has a direct effect on the cardiovascular system; the second is an amino acid which helps to lower blood pressure; and salts are important for the functioning of the cell cycle Then there is the preventive role against cancer and intestinal diseases.

The positive effect on the microbiota is instead mediated by fiber, which regulates the functionality of the intestine. and protects against chronic intestinal diseases. The work conducted in Australia focused on a sample of 684 elderly women, underlining the benefits for this category of people.

The preventive role of brassicas, or cruciferous, cardiovascular health has been known for some time and applies to everyone. However, the appreciation from a large-scale study is valuable. Above all because it sheds light on the mechanisms that make cabbage and broccoli good for the heart: the merit is of vitamin K, a coagulation factor that in soft tissues, such as blood vessels, is able to inhibit the calcification process, a risk factor for the onset of heart attack and stroke, said experts.

Cabbage and broccoli are rich in vitamins and antioxidants, which make it a healthy food, within a balanced diet, even a preventive weapon against some chronic diseases. For the heart, as highlighted by a study just published in the British Journal of Nutrition, with more broccoli and cabbage every day, the risk of developing cardiovascular diseases is reduced thanks to a positive action on the accumulation of calcium in the aorta.

The Australian study said the benefits were found in women who consumed at least 45 grams of cruciferous vegetables per day, such as a quarter cup of steamed broccoli or half a cup of raw cabbage. More generally, concludes the endocrinologist, who also chairs the Unesco chair of health education and sustainable development.

The experts said: "it is recommended to include brassicas in the two portions of daily vegetables, alternating them with each other and with other vegetables." The vitamin C content is so consistent that between the eighteenth and nineteenth centuries cabbage was stowed in ships to prevent the onset of scurvy in sailors during long voyages.

Experts said t was used as a source of ascorbic acid instead of oranges and lemons due to its good shelf life and it was eaten so often that it is said that the way of saying cabbage as a snack originated from there.