A recent study has shown that vegetables such as broccoli, cauliflower, and various types of cabbage, including white and red cabbage, as well as arugula, may help reduce the likelihood of cardiovascular diseases. This discovery was made possible by a review work that examined the chemical properties of these vegetables and their potential biological effects. The results were published in the journal Nutrients, as reported by Lenta.ru.
The focus of the study was on bioactive compounds, including glucosinolates and their derivatives, polyphenols, carotenoids, phytosterols, and dietary fibers. Based on laboratory and preclinical studies, it was established that these substances can reduce inflammatory processes, decrease oxidative stress, and also affect cholesterol levels and vascular tone regulation. Some experiments even indicate their potential anti-aggregant action and influence on the development of atherosclerosis.
The review also highlights how different methods of processing vegetables can alter the content of active substances. For example, boiling, fermentation, and storage can both reduce the amount of glucosinolates and change their chemical structure, which, in turn, can affect their bioavailability. In some cases, fermentation increased the content of certain phenolic compounds, while in others, it decreased it.
The author of the study notes that most of the evidence is based on in vitro and in vivo experiments, while clinical studies with larger samples remain rare. Thus, cruciferous vegetables may become an important element of the diet with a potential cardioprotective effect, but additional clinical studies are needed for definitive conclusions about their role in the prevention and treatment of cardiovascular diseases.
Furthermore, researchers have previously established that beet juice may contribute to healthier aging.
