red cabbage
Selected indexed studies
- Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems. (Food Chem, 2021) [PMID:34243124]
- Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. (J Med Food, 2014) [PMID:24456350]
- Engineered plant-derived extracellular vesicles for targeted regulation and treatment of colitis-associated inflammation. (Theranostics, 2024) [PMID:39310109]
_Worker-drafted node — pending editorial review._
Connections
red cabbage helps
Sources
- Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. (2014) pubmed
- Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems. (2021) pubmed
- Engineered plant-derived extracellular vesicles for targeted regulation and treatment of colitis-associated inflammation. (2024) pubmed
- Red Cabbage Anthocyanins Attenuate Cognitive Impairment By Attenuating Neuroinflammation and Regulating Gut Microbiota in Aging Mice. (2023) pubmed
- Growth Kinetics of Listeria monocytogenes on Cut Red Cabbage. (2022) pubmed
- Interaction of Red Cabbage Extract with Exogenous Antioxidants. (2025) pubmed
- Red cabbage extract-mediated colorimetric sensor for swift, sensitive and economic detection of urease-positive bacteria by naked eye and Smartphone platform. (2023) pubmed
- Red cabbage microgreen modulation of gut microbiota is associated with attenuation of diet-induced obesity risk factors in a mouse model. (2023) pubmed
- Red cabbage extract immobilized in bacterial cellulose film as an eco-friendly sensor to monitor microbial contamination and gamma irradiation of stored cucumbers. (2024) pubmed
- Investigation of microwave extraction of red cabbage and its neurotherapeutic potential. (2023) pubmed