A type of vegetable that helps reduce inflammation and protects against cancer

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Nutritionist Kristin Mixtas revealed that “cabbage is loaded with antioxidants, and helps reduce swelling in tissues, thereby reducing inflammation and protecting against inflammatory diseases, such as cancer.” According to the British newspaper “Express”.

Kristin Mixtas verified that cabbage (a cruciferous vegetable), “is loaded with antioxidants, such as vitamin C, manganese and phytonutrients that have cell-protective power, and that this colorful vegetable can help reduce swelling in tissues, thereby reducing inflammation and protecting against inflammatory diseases, such as cancer”.

And specialists at the Mayo Clinic suggested that “eating more plants, such as cabbage, can contribute to an anti-inflammatory diet.”

Experts at Harvard Medical School noted that “lifestyle habits are also associated with inflammation, such as smoking.”

Experts said that a C-reactive protein level between one and three milligrams per liter of blood often indicates a low, but chronic, level of inflammation.

In the context of talking about the health benefits of cabbage: “Medical News Today” pointed out that “the powerful component of cabbage can help prevent the risks of cancer and heart disease.”



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