Fresh Cabbages, the Natural Antioxidants

By Kyle J. Norton

The expression of oxidative stress is a medical condition characterized by the imbalance of the ratio of free radicals and antioxidant enzymes produced by the host tissue.
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In some cases, this reaction also is caused by a long-term accumulation of toxic substances in the body, such as lead, cadmium, mercury, and arsenic.

There is no single cause of oxidative stress. The onset of oxidative stress may include cigarette smoke, oxidative burst from activated macrophages, particularly, the free radicals chain reaction.

Sadly, a prolonged period of oxidative stress presented in the human body can cause oxidative damage to biomolecules, (lipids, proteins, DNA) and the death of healthy cells through cytotoxicity.

Free radicals are highly reactive molecules with an unpaired electron on the outer ring of the atom.

Due to its nature to become stable, free radicals readily to donate or steal an electron from other molecules, leading to the chain of domino's effect that can not be stopped until either the electrons are paired or inhibited by antioxidants.

Overexpression of free radicals is known to cause damage in contributing to the etiology of many chronic health problems such as cardiovascular and inflammatory disease, cataracts, and cancer.

Antioxidants are stable atom that plays a critical role in protecting the body against the attack of free radicals.

In other words, antioxidants inhibited the onset of free radicals before they can cause a chain reaction in facilitating protein, lipid, and cell damage.

Antioxidants can either be produced by the liver or intake from dietary sources. Under normal conditions, antioxidant enzymes produced by the body in a healthy individual are good enough to counter the bombardment of free radical attacks.

Cabbage is a species of Brassica oleracea belongings to the family Brassicaceae (or Cruciferae), native to the Mediterranean region along the seacoast. The veggie has a short stem of which is crowded a mass of leaves, usually green but in some varieties, it may be red or purplish.

With an aim to find a natural food for the prevention of oxidative stress in the progression of cardiac diseases, researchers examined the effect of red cabbage fermentation on anthocyanin bioavailability and plasma antioxidant capacity in humans.

According to the results of the randomized crossover study of 13 volunteers who consumed fresh and fermented red cabbage, red cabbage products contained antioxidants of 20 different nonacylated and acylated anthocyanins with the main structure of cyanidin triglucosides.

Furthermore, the bioavailability of anthocyanin from fresh red cabbage was over 10% higher than from fermented red cabbage.

Moreover, fresh cabbage consumption induced a higher antioxidant capacity in volunteer plasma than that of fermented cabbage intake.

In other words, fresh cabbage processes a higher antioxidant capacity compared to fermentation.

Collectively, researchers said, "The study has shown that fermentation process affects red cabbage anthocyanins bioavailability and human plasma antioxidant capacity".

Taken altogether, cabbage processed abundantly phytochemicals may be considered a remedy for the prevention and treatment of diseases associated with oxidative stress, pending the confirmation of the larger sample size and multicenter human study.

Intake of SFN in the form of supplements should be taken with extreme care to prevent overdose acute liver toxicity.

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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.

Sources
(1) The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma by Wiczkowski W1, Szawara-Nowak D2, Romaszko J. (PubMed).