Anthocyanins are flavonoid phytochemicals that belong to the large group called polyphenols. Anthocyanins have been extensively researched for their health effects in humans and animals. One of the main chemical properties of anthocyanins is their ability to quench free radical chain reactions through their antioxidant ability and this may explain their health effects. Red cabbage is a rich source of anthocyanins, and it is the high concentration of anthocyanins in the tissues of red cabbage that give the plant its distinctive red colour. The anthocyanin concentration in Red cabbage (Brassica oleracea) has been estimated to be between 1111 and 1780 mg per 100 grams as anthocyanin 3-glucoside, one of the main forms of anthocyanins in cabbage. This suggests that a typical healthy diet that contains reasonable amounts of red cabbage can supply nutritionally relevant amounts of anthocyanins and red cabbage can therefore be seen as a food that contributes significantly to total antioxidant defences in humans.
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