Cabbage

Cabbage is one of the most popular Brassica vegetables in the human diet due to its affordability, availability, and range of health benefits and thus it forms a huge part of worldwide cuisines and diets. Many epidemiological studies and interventional trials have shown this cruciferous vegetable to be beneficial in reducing the risk of several types of cancer as well as other chronic diseases such as cardiovascular disease, cataracts, Alzheimer’s disease, and diabetes, which is owed to its nutritious composition with its wide array of antioxidants and phytochemicals including carotenoids, glucosinolates, isothiocyanates, phenolic compounds, and vitamins E and C. The antioxidant phytochemical composition of the different cabbage cultivars varies greatly and also is dependent upon environmental conditions, genotype variations, and agronomic conditions. Although a nutrient storehouse, cabbage does however contain some antinutrient compounds that may interfere with the absorption of certain nutrients and can also give rise to unwanted effects in certain circumstances such as drug interactions and gastrointestinal problems. This chapter will review the nutritional and health benefits associated with the consumption of cabbage, its antioxidant properties, and phytochemical composition.