CABBAGE (BRASSICA OLERACEA L.). OVERVIEW OF THE HEALTH BENEFITS AND THERAPEUTICAL USES

Ioana Maria Alexandra ȘTEFAN, Andreea Daniela ONA

Abstract


One of the oldest vegetables known and widely distributed over the world among cultivated plants, Brassica oleracea was cultivated from ancient times and used like food and in herbal medicine. From the time of ancient cultures including Greeks, Romans and Egyptians, it has been well known that cabbage juice can reduce constipation and has also been used as a laxative, as an antidote to mushroom poisoning, or a treatment for hangovers and headaches. In fact, cabbage has historically been used to stop sunstroke, or to relieve fevers. The leaves were also used to soothe swollen feet and to treat childhood croup. Brassica vegetables have also anti-inflamatory activity that has been known from a long time ago and have been used to different irritations of the human body. While the specific modes of action have not yet been defined, phytochemical research and pharmacological experiments performed over the past few decades on white cabbage juice or extract offer fair evidence for its numerous conventional uses. Study on the phytochemicals of white cabbage has been based on the well-known health promotion of components such as glucosinolates, polyphenols, and various vitamins correlated with anticarcinogenic and antioxidant activities.

Keywords


biochemistry, Brassica oleracea, cabbage juice, medicine, pharmaceutic

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