Cabbage
Parimelazhagan Thangaraj in Medicinal Plants, 2018
Cabbage (Brassica oleracia L. var. capitata), as one of the most important vegetable crops, belongs to the Cruciferae or mustard family. Its edible portion is called the head. The growing point or terminal bud increases in size and becomes a storage area for essential nutrients (Dickson and Wallace 1996). During the early growth and development of the cabbage plants, the leaves expand, remain unfolded and form a frame around the plant. Next, the newly expanded leaves partially unfold, thus forming the shell of the head. Then the growing point increases in size and is filled with a number of thick, overlapping, smooth sessile leaves that form a compact head. Nieuwhof (1969) categorized three forms of cabbage viz. red cabbage, green cabbage and Savoy cabbage (Figure 1.1).
Plant Source Foods
Chuong Pham-Huy, Bruno Pham Huy in Food and Lifestyle in Health and Disease, 2022
Cabbage and kale are two closely cruciferous vegetables and belong to the same species Brassica oleracea of the Brassicaceae or Cruciferae family (order Brassicales), but not the same variety. Cabbage belongs to the variety ‘capitate’, while kale belongs to ‘acephala’ (128). Cruciferous vegetables of this family include several important vegetable crops such as cabbage, kale, broccoli, radish, horseradish, rocket, watercress, cauliflower, Brussels sprouts, Kai Lan, Chinese cabbage, and more (128–129). Cabbage leaves form a head and have different colors (white, green, red, or purple); while the central leaves of kale do not form a head (128). Cabbage and kale are rich in glucosinolates (128–129). Glucosinolates are a group of sulfur- and nitrogen-containing glycosides found in the plant order Brassicales. They are considered the stronghold in the plant defense system as they can deter pest and pathogen attacks (128–129). Unlike most defense compounds of the plant, glucosinolates are not toxic per se (129). For human health, glucosinolates have been associated with many beneficial effects against cancer, diabetes, heart diseases, obesity, bacteria, and fungi, as well as antioxidant and antimutagenic properties (129). Cabbage and kale are also rich in fibers, vitamins, and minerals.
From Designer Food Formulation to Oxidative Stress Mitigation: Health-Boosting Constituents of Cabbage
Megh R. Goyal, Hafiz Ansar Rasul Suleria, Ramasamy Harikrishnan in The Role of Phytoconstitutents in Health Care, 2020
Incorporation of cabbage in meat-based products ensures the provision of a myriad of natural phytoceuticals including β-carotene, ascorbic acid, and α-tocopherol hence overcoming the injudicious incorporation of synthetic antioxidants to prolong meat quality against oxidative degradation. Furthermore, cabbage may overcome the calcium deficiency in meat products. Additionally, the use of fiber from cruciferous vegetables resulted in fat-reduced meat products. On the other hand, cabbage may mask the meaty flavor. Besides, cabbage powder or extracts are considered as bio-preservatives [81, 91]. Mostly in dieting programs, cabbage is given a major share of the dietary plan being low in calories [5]. The calorie content in brassica vegetables was approximately 24–34 kcal/100 g, according to Heimler et al., [59]. Recently, the calorific values of control and 6% cabbage powder-based meat patties were reported to be 194.65 and 187.18 kcal/100 g, respectively [91].
Effect of cold cabbage leaf application on breast engorgement and pain in the postpartum period: A systematic review and meta-analysis
Published in Health Care for Women International, 2023
Meltem Ozkaya, Oznur Korukcu
Breast pain and breast engorgement are among the primary reasons mothers cease breastfeeding early during the postpartum period. In this systematic review and meta-analysis, it was determined that cold cabbage leaf application was effective in reducing breast pain. Current evidence shows that cold cabbage leaf application reduces breast pain compared to other applications, which aids healthcare professionals in clinical decision making to reduce the symptoms of breast pain in postpartum mothers. Meta-analysis results revealed that cold cabbage leaf application may reduce breast engorgement, though there was not a statistically significant effect. More randomized controlled studies are needed to determine whether cold cabbage leaf application is effective for alleviating breast engorgement. In conclusion, cabbage leaves which are one of the non-pharmacological treatments and can be used easily even at home can be advised to the women in low cost.
Usual Cruciferous Vegetable Consumption and Ovarian Cancer: A Case-Control Study
Published in Nutrition and Cancer, 2018
Hallie McManus, Kirsten B. Moysich, Li Tang, Janine Joseph, Susan E. McCann
Information regarding diet and cruciferous vegetable consumption in the few years prior to diagnosis was obtained using a 44-question food frequency questionnaire (FFQ) which was developed through a regression approach from data obtained from extensive diet records (11). Although not directly validated, the brief FFQ includes cruciferous vegetables commonly consumed. The cruciferous vegetable category included the majority of those commonly consumed among western populations: broccoli, cauliflower, cabbage, Brussels sprouts, and greens (such as kale, mustard green, and collard greens). Additionally, several crucifers were queried as both raw and cooked, since bioavailability of ITCs is dependent upon this factor. Frequency categories ranging from never to 5–7 times per week were converted to total monthly consumption, and intakes were expressed as individual items, raw and cooked combined, and total cruciferous vegetables. To account for diet composition, food group variables were created to represent total fruits, total vegetables, and total meats consumed and were included as covariates in the statistical analyses.
Association of Fermented Products with Risk of Cancer Recurrence and Mortality among Breast Cancer Survivors: A Prospective Cohort Study
Published in Nutrition and Cancer, 2023
Jubin Yang, Minsung Chung, Yongsoon Park
A trained registered dietitian measured dietary intake using a structured 24-hour recall during the weekday to better reflect the patient’s usual dietary habits. If the patient had a special occasion on the day before the dietary survey, dietary intake of 48 h, before the dietary survey was measured. The dietary survey carried out during an outpatient visit. To improve 24-hour recall, the five-step multiple-pass strategy was used, in which the dietitian asked respondents several times to search their memories to increase the retrieval of the requested information (28). The data were analyzed using the computer-aided nutritional analysis program (CAN-pro web version 5.0; Korean Nutrition Society, Seoul, Korea). Fermented products were subdivided into three groups: fermented-soy, vegetable, and dairy products. Fermented soy products included Doenjang (long-term fermented soybean paste), Cheonggukjang (short-term fermented soybean paste), Kanjang (fermented soy sauce), and Gochujang (fermented red pepper paste). Fermented vegetable products included Kimchi (fermented cabbage or radish) and Jangachi (other fermented vegetables). Fermented dairy products included yogurt and cheeses.
Related Knowledge Centers
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