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An increasing amount of evidence shows that there is a need for a constant supply
of phytochemicals to achieve optimal health benefits. Numerous studies have also
shown that the majority of the antioxidant
activity of vegetables may be from phenolic compounds such as flavanoids,
isoflavone, flavones, anthocyanin, catechin and epicatechin (Wang
et al., 1996).
Experimental and clinical studies confirmed the benefits of diet rich in
fruits and vegetables in prevention of
cardiovascular diseases, cancer, hypertension, diabetes
and obesity (Ambrosone et al., 2004). Epidemiological studies on consumption
of vegetables belonging to Brassicaceae indicate the reduction in the risk of
oncogenesis (Verhoeven et al., 1996). The
protective action of cruciferous vegetables
against malignant diseases has been attributed to the presence of antioxidants,
especially vitamins, including ascorbic acid,
a-tocopherol and b-carotene (Prior and
Cao, 2000).
Red Cabbage (Brassica oleracea L. var.
capitata), one of the most important vegetables grown worldwide belongs
to family Brassicaceae. Brassica oleracea
is a native of the Mediterranean region and southwestern Europe, extending
northward to southern England. Cabbage is used
for medicinal purposes in treating headaches, gout, diarrhea and peptic ulcers
before being thought of as a food (Cheney, 1950).
Presence of glucosinolates and their derived products in Brassicaceae
vegetables helps to reduce the risks of cancer
(Beecher, 1994). Much research has focused on phytochemicals in cabbage,
particularly, indole-3-carbinol (I3C),
sulforaphane, indoles, flavonoids and phenolics,
which boost body's antioxidant and help in detoxification mechanisms (Galati
et al., 2002). |
