The researcher explains that "regular consumption of cabbage help protect the body from oxidative damage (cellular aging, cardiovascular, asthma, allergies, neurodegenerative diseases ...) that causes the accumulation of free radicals in cells produced by mitochondrial respiration in aerobic organisms."
Even , studies show that glucosinolates rich cabbage (associated with cancer prevention) and phenolic compounds (to prevent heart disease and neurodegenerative diseases). Groups of researchers have also identified that some parts of the plants that are usually thrown away and not consumed, such as the outer leaves of cauliflower or cabbage, also has a high content of antioxidants, can also be used for human or animal consumption.
These findings open a new line of research on secondary use as a byproduct of agriculture. The study also found a conclusion about what stage of Brassica plants to meet higher antioxidant potential. According to the results obtained by the investigation, the antioxidant properties greater when plants are young (that is, two months after transplantation) and after mature (at four months after transplantation).
