Dr. Alexandra Razarinova, gastroenterologist, Russian nutrition expert, revealed the beneficial properties of all types of cabbage and their nutritional value.
She said in an interview with Sputnik Radio: “White cabbage is a source of vitamins C and K, in addition to dietary fiber that is beneficial for digestion. Red cabbage, cauliflower, and Brussels sprouts are also rich in potassium and folic acid, and also contain anthocyanins, which have powerful antioxidant properties. Broccoli has many similarities with other types of cabbage, plus it contains a lot of calcium and vitamin A. It is impossible to clearly say which type of cabbage is more beneficial.”
According to her, eating any type of cabbage reduces the risk of cardiovascular disease, strengthens the immune system, improves digestion, and enhances skin health.
She says: “In addition, cabbage can have an anti-inflammatory effect and help prevent cancer. Because it contains glucosinolates, and when you cut or chew cabbage, the biologically active substance sulforaphane is formed. Some studies have shown that sulforaphane can help protect against various types of cancer.” "It reduces cancer and has an anti-inflammatory effect. It is also known for its ability to stimulate the detoxification process."
She adds: “But reactions to eating raw cabbage may vary. For example, some people may suffer from bloating and gas due to the complex carbohydrates it contains, called fructans, which are not completely digested. Therefore, if a person suffers from any disease in the digestive system, it is "It is best for him to consult a doctor or nutritionist about eating raw cabbage."
Discovering medications that reduce the risk of dementia
The results of a scientific study revealed that taking statins reduces the risk of dementia by 20 percent and Alzheimer's disease by 28 percent in patients suffering from heart failure.
The Lancet Regional Health magazine indicates that experts conducted an analysis of data on more than 100,000 patients suffering from heart failure in Hong Kong, half of whom were taking statins (drugs that lower cholesterol levels in the blood). Their average age was 74 years. Over the course of 10 years, 2,250 of them developed Alzheimer's disease, 1,831 developed vascular dementia, and 5,950 developed another type of dementia.
The percentage of those who took statins and developed dementia was 7.3 percent, while the percentage among those who did not take them was 11 percent. According to the results of the analysis, it became clear that statins reduce the risk of various types of dementia by 30 percent, and that these medications are also effective in preventing Alzheimer's disease, reducing its risk by 28 percent.
The researchers point out that the results of previous studies have shown that taking statins can significantly reduce the risk of dementia. The new results confirm this information, indicating that it also applies to patients with heart failure.