Red Cabbage Found to Contain 36 Anti-Cancer Anthocyanins

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NaturalNews.com

October 14 2008

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Red Cabbage Found to Contain 36 Anti-Cancer Anthocyanins

by David Gutierrez

 

(NaturalNews) Red cabbage contains 36 different varieties of

anthocyanins, a class of flavonoids that have been linked to cancer

protection, according to a new study conducted by researchers from

the U.S. Department of Agriculture's Agricultural Research Service

(ARS) and published in the Journal of Agricultural and Food Chemistry.

 

Anthocyanins are naturally occurring pigments that give fruits and

berries their red, blue and purple coloration. A variety of studies

have shown that in addition to protecting against cancer,

anthocyanins can improve heart health and brain function. Another

recent laboratory study by the ARS found that some varieties of

anthocyanin have twice the antioxidant effect of vitamin C. The

effects of those different antioxidants in the human body have not

yet been tested.

 

In the current study, researchers fed 12 volunteers a carefully

controlled diet that contained either 2/3, 1 1/3 or 2 cups of cooked

red cabbage per meal. The volunteers ate two meals per day for three

days.

 

The researchers found that participants absorbed the most

anthocyanins when eating the largest serving of cabbage. In addition,

they identified 36 different varieties of the chemical in the

vegetable, eight more than were previously known.

 

The anthocyanins were absorbed at different rates by the body,

depending on whether they were acylated or non-acylated. Acylated

anthocyanins, composing 80 percent of the anthocyanin content of the

cabbage, were more stable and less easily absorbed by the body. In

contrast, non-acylated anthocyanins were at least four times more

bioavailable than the acylated variety.

 

Another recent study, conducted by Japanese researchers, found that

anthocyanins modify the functioning of fat cells and may help fight

the symptoms of metabolic syndrome.

 

Metabolic syndrome is a cluster of symptoms linked to cardiovascular

disease and diabetes, including fasting hyperglycemia, high blood

pressure, central obesity, lowered HDL ( " good " ) cholesterol and

elevated triglyceride levels.

 

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