Red cabbage contains powerful compounds called anthocyanins. They give this delicious vegetable its vibrant purple color food.
Anthocyanins are plant pigments that belong to the flavonoid family สมัคร UFABET
Many studies have found a link between eating foods rich in this pigment and a reduced risk of heart disease.
In a 2013 study including 93,600 females, researchers found that. Those with a higher intake of anthocyanin-rich foods had a lower risk of a heart attack.
Another analysis of 15 observational studies had similar findings reporting that. Increased intake of flavonoids was associated with a significantly lower risk of dying from heart disease.
Increasing your intake of dietary anthocyanins has also been shown to reduce blood pressure and LDL (bad) cholesterol levels.
Inflammation is known to play a major role in the development of heart disease. And anthocyanins protective effect against it is likely due to their anti-inflammatory qualities.
Cabbage contains more than 36 different kinds of potent anthocyanins, making it an excellent choice for heart health.
Why is red cabbage better than green for this recipe?
Red cabbage works well for this recipe as its crunchy leaves hold up well to the long cooking process, allowing it to absorb the flavours from the spices, vinegar and sugar.