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Sauerkraut packed with cancer-fighting compounds

Last Updated: 2002-10-21 17:00:24 -0400 (Reuters Health)

NEW YORK (Reuters Health) - Fermented cabbage--otherwise known as

sauerkraut--could be even healthier to eat than raw or cooked cabbage, Finnish

researchers report.

The investigators found that fermenting cabbage produced a number of different

compounds, known as isothiocyanates, which have been shown in test tube and

animal studies to prevent the growth of cancer, especially in the breast, colon,

lung and liver. Isothiocyanates are found in many foods, including cruciferous

vegetables like broccoli and brussels sprouts, and wasabi, a pungent Japanese

condiment.

Whether isothiocyanates have similar effects in humans, however, is not clear.

In the current study in the October 23rd issue of the Journal of Agricultural

and Food Chemistry, researchers analyzed compounds in white cabbage that had

been fermented to sauerkraut. Raw cabbage is rich in glucosinolates, another

class of cancer-fighting compounds.

According to their experiment, the fermentation process breaks glucosinolate

down into isothiocynates and other compounds that may fight cancer. Previous

studies have found that isothiocyanates encourage precancerous cells in the

digestive system to self-destruct, a process known as apoptosis.

" Our study implies that fermented cabbage can be a good source of plant-derived

bioactive compounds such as breakdown products of glucosinolates, " Dr.

Eeva-Liisa Ryhanen, the study's lead author, told Reuters Health.

" Some of these compounds have shown anticarcinogenic effects in vivo in animal

models. To show the anticarcinogenic effects of sauerkraut in humans, clinical

studies (in humans) are required, " added Ryhanen, from MTT Agrifood Research

Finland in Jokioinen.

She said the research team is now investigating ways to optimize the

fermentation process so that sauerkraut could be even healthier.

SOURCE: Journal of Agricultural and Food Chemistry 2002 October.