Cabbage, especially red cabbage, seems to raise levels of beta-carotene, lutein, and other heart-protective antioxidants. It also helps lower something called “oxidized” LDL, which is linked to hardening of the arteries. And since it eases inflammation, it can help prevent heart disease.
A number of studies suggest that cabbage could help prevent certain types of cancer. In part, that belief comes from cabbage’s antioxidant and anti-inflammatory qualities. It’s also because of something called glucosinolates, special sulfur-containing substances that your body turns into cancer fighters. They’re in other vegetables, too, including kale, collards, broccoli, Brussels sprouts, and cauliflower.
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