Red cabbage (Brassica oleracea L. var capitata rubra) has been found to reduce age-related oxidative stress and inflammation. In the study published in the European Journal of Medicinal Plants, the extracts of red cabbage were examined for their antioxidant and anticholinesterase activity.

• A team of researchers at Osmania University in India gathered red cabbage from the local market.
• They dried and extracted red cabbage with different solvents, such as n-hexane, dichloromethane, ethyl acetate, methanol, and water.
• These extracts were screened for their phytochemical contents and were assessed for their antioxidant and anticholinesterase activity.
• Results revealed that the methanol extract of red cabbage has the highest antioxidant activities, while the n-hexane extract displays the greatest acetylcholinesterase inhibition activity.
• Red cabbage contains terpenoids, which are acetylcholinesterase inhibitors.
• Alzheimer’s disease is associated with impairment in cholinergic transmission, and cholinesterase inhibitors are considered as the most effective treatment for the disease.
• Because of red cabbage’s antioxidant and anticholinesterase activities, it can help in preventing or treating Alzheimer’s disease.

In conclusion, the findings of the study confirmed that red cabbage can reduce oxidative stress and inflammation because it exhibited strong antioxidant and anticholinesterase activities.

Read the full text of the study at this link ^[PDF].

To read more stories on superfoods like red cabbage, visit Superfoods.news today.

Journal Reference:

Archana J, Kusuma MP, Vijayabhargavi Ch. ANTIOXIDANT AND ANTI CHOLINESTERASE POTENTIAL OF RED CABBAGE (BRASSICA OLERACEA VAR. CAPITATA F. RUBRA). European Journal of Medicinal Plants. 13 January 2018; 22(1): 1-7. DOI: 10.9734/EJMP/2018/38169