Vegetable
Red Cabbage
7/10 Moderate evidence
Purple-pigmented cruciferous vegetable that combines anthocyanins with sulforaphane precursors — uncommon among vegetables.
Active compounds
-
Anthocyanins
Reduce CRP and improve endothelial function
-
Sulforaphane
Activates Nrf2 antioxidant pathway
Helps with
Practical tips
- Preparation
- Eat raw in slaws, lightly braised, or fermented as sauerkraut
- Recommended amount
- 1 cup daily
- Absorption
- Acidic dressings (vinegar, lemon) stabilize anthocyanins and deepen color
- Cautions
- No common interactions