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Cabbage

Overview​

Cabbage provides fiber, vitamin C, and is the base for sauerkraut fermentation, supporting gut health through both fresh and fermented forms. Sauerkraut is fermented cabbage, rich in Lactobacillus, and is part of the fermented foods strategy.

Recipes​

no recipes found

Substances​

2 substances in this food

Preparation Notes​

  • Can be consumed fresh or fermented
  • Fermentation (sauerkraut) provides probiotics
  • Part of diverse vegetable intake
  • Supports gut health

Biological Target Matrix​

Biological TargetSubstanceContribution LevelTherapeutic AreasMechanism of Action
Hormonal ResponseVitamin C (Ascorbate)Contextual / minor contributorSupports norepinephrine synthesis as cofactor
InflammationVitamin C (Ascorbate)Contextual / minor contributorAntioxidant properties; supports anti-inflammatory effects
MethylationVitamin B9 (Folate; 5-MTHF)Contextual / minor contributorEssential cofactor in remethylation of homocysteine to methionine, which is converted to S-adenosylmethionine (SAMe); SAMe fuels synthesis of dopamine, norepinephrine, and serotonin and drives phospholipid methylation in neuronal membranes
Neurochemical BalanceVitamin B9 (Folate; 5-MTHF)Contextual / minor contributorSupports neurotransmitter synthesis through methylation; cofactor for dopamine synthesis alongside iron, B6, and omega-3s
Neurochemical BalanceVitamin C (Ascorbate)Contextual / minor contributorSupports norepinephrine synthesis; transported in brain via SVCT2
Oxidative StressVitamin C (Ascorbate)Contextual / minor contributorKey water-soluble antioxidant; works within antioxidant network with vitamin E, CoQ10, and polyphenols
Stress ResponseVitamin C (Ascorbate)Contextual / minor contributorSupports stress response through antioxidant and neurochemical effects

References​

  • Sauerkraut: Fermented cabbage, rich in Lactobacillus