Red cabbage linked to lowered Alzheimer's risk
Just a few months after research suggested that sauerkraut can help prevent breast cancer comes a new report linking red cabbage to a reduced risk of Alzheimer's disease.
A study by Cornell University scientists Ho Jin Heo and Chang Yong Lee found that an extract of red cabbage reduces plaque deposits scientists believe contribute to the development of the degenerative neurological disorder.
The researchers found that red cabbage extract contains key antioxidants that provide significant protection against the plaque build-up associated with Alzheimer's, they said in research published in the journal "LWT: Food Science and Technology."
In addition to its purported disease-fighting properties, red cabbage is low in calories and provides significant health benefits just by being fiber- and calcium-rich and having twice the vitamin C content of green cabbage.
Pickling cabbage also helps to preserve the levels of vitamin C. Red cabbage also supplies magnesium and phosphorous to promote healthy blood pressure and has higher levels of iron and potassium than its white variety.
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