antioxidants protect the body from damage caused by free radicals. Free radicals are molecules that have an odd number of electrons, making them unstable. When their levels become too high, they can damage your cells. Cabbage is especially high in vitamin c, a potent antioxidant that may protect against heart disease, certain cancers and vision loss.
In fact, research has shown that eating more cruciferous vegetables reduces certain blood markers of inflammation.One study including over 1,000 Chinese women showed that those who ate the highest amounts of cruciferous vegetables had considerably lower levels of inflammation, compared to those who ate the lowest amounts.
Even though more research is needed to determine this vitamin's role in cancer prevention, it’s certain that vitamin c plays a key role in many important functions in the body. While both green and red cabbage are excellent sources of this potent antioxidant, red cabbage contains about 30% more. One cup (89 grams) of chopped red cabbage packs in 85% of the recommended intake for vitamin c, which is the same amount found in a small orange.
