Cabbage is a member of the plant genus Brassica, along with broccoli, cauliflower, and kale. Colloquially, these people are referred to as “cruciferous vegetables.” This versatile vegetable can be consumed raw, cooked, fermented, or even as juice. Numerous stated benefits of drinking cabbage juice include weight loss, improved intestinal health, decreased inflammation, regulated hormones, and body cleaning. Vitamins C and K are among the many nutrients found in cabbage juice. Despite the fact that a large body of evidence supports the health benefits of whole vegetables like cabbage, very little research has examined the effects of consuming veggies in juice form. However, some research suggests that drinking cabbage juice offers benefits. However, as most studies have been conducted on animals, further research is needed, especially in humans. In cabbage juice, there are lots of antioxidants, which are substances that minimize cell damage caused by free radicals. An accumulation of free radicals in your body can lead to inflammation and disease. Cabbage is very high in vitamin C, a compound that plays several important roles in the body. Vitamin C is a strong antioxidant in addition to supporting immune health. Red cabbage has large amounts of anthocyanins. Red cabbage’s reddish-purple color is a result of these plant pigments, which are also powerful antioxidants. One benefit of eating a diet rich in anthocyanins is a reduced risk of heart disease. A few of the antioxidants in cabbage juice may also have anticancer properties. A test-tube study found that cabbage juice caused human breast cancer cells to perish. It was believed that this result was caused by the high quantity of indoles, an antioxidant, in the juice.
