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Article: When It Comes to Red Cabbage, More Is Better.
- Article from:
- M2 Presswire
- Article date:
- February 28, 2008
CopyrightCOPYRIGHT 2008 M2 Communications Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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M2 PRESSWIRE-28 February 2008-Agricultural Research Service: When It Comes to Red Cabbage, More Is Better(C)1994-2008 M2 COMMUNICATIONS LTD
RDATE:28022008
Plant pigments called anthocyanins provide fruits and vegetables with beneficial blue, purple and red coloring. Now Agricultural Research Service (ARS) scientists are learning more about these compounds and their absorption into the human blood stream.
Anthocyanins are a group of healthful compounds that fall within the flavonoid class of plant nutrients. ARS scientists have identified 36 anthocyanins in red cabbage, including eight that had never before been detected in the cabbage.
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