Weisskohl (Weisskraut, Kabis roh, bio?)

Narratives Review

"Our analyses point to the Aegean endemic B. cretica as the closest living relative of cultivated B. oleracea, supporting an origin of cultivation in the Eastern Mediterranean region. Additionally, we identify several feral lineages, suggesting that cultivated plants of this species can revert to a wild-like state with relative ease."

DOI: 10.1093/molbev/msab183

Study: weak evidence

Narratives Review

"B. oleraceae var. capitata f. rubra cultivars are generally great sources of phenolic compounds, especially anthocyanins, whereas B. oleraceae var. capitata f. alba cultivars display the highest concentration of glucosinolates; nevertheless, their levels are also dependent on the specific cultivar. "

"Glucosinolates (GSLs) are sulfur-containing secondary metabolites found mainly in plants of the Brassicaceae family [19]. They are the major group of phytochemicals found in cabbage [20]."

"The hydrolysis products of glucosinolates include isothiocyanates (ITCs), epithionitriles (EPTs), and nitriles, based on factors like pH, availability of ferrous ions, the compound’s side chain, and substrate type [24]. ITCs, the main products of GSL hydrolysis, are mostly responsible for the health-promoting properties of cabbage, such as reduced risk of cancer and cardiovascular disease [25]."

"Among the white cabbage cultivars, the main GSL in both developmental stages was sinigrin"

"Total phenolic content in white cabbage cultivars varies between 24.83 and 60.36 mg GAE/g f.w., while red cabbage cultivars exhibit higher amounts, varying between 170.53 and 174.38 mg GAE/g f.w. [61]. Total phenolic content is higher in red cabbage cultivars, presumably due to the presence of anthocyanins [62,63]"

"As reported by Loncaric et al. (2020), sinapic acid was the main constituent of phenolic acids in white cabbage cultivars Cepinski (78.15 mg/kg), Varazdinski (96.45 mg/kg), Bravo F1 (68.56 mg/kg) and Ogulinski (65.9 mg/kg), followed by ferulic acid (6.52, 8.18, 4.96, and 7.77 mg/kg, respectively), and caffeic acid (1.76, 2.06, 1.49, and 2.16 mg/kg, respectively), while p-coumaric and chlorogenic acids were present in lower amounts [67]."

"Flavonols are the main flavonoid compounds found in both red and white cabbage, mainly o-glycosides of kaempeferol (10.2 and 15.4 μg/g d.w., respectively), quercetin (9.2 and 5.7 μg/g d.w., respectively), isorhamnetin (1.9 and 1.1 μg/g d.w., respectively) and myricetin"

"The antioxidant properties of phenolic compounds have garnered them considerable attention in recent years. Flavonoids possess strong antioxidant properties due to their ability to chelate with metals, inhibit the action of oxidases, and enhance the activity of antioxidant enzymes [55,56]. These compounds are also able to directly scavenge free radicals [55]."

"According to Voca et al. (2018), carotenoid content varied from 0.15 mg/g in white cabbage cultivar Bronco F1 to 0.42 mg/g in white cabbage cultivar Slava, while red cabbage cultivars Farao F1 and Maestro F1 did not contain any carotenoids" "Singh et al. (2006) investigated the contents of β-carotene and Lutein in white, red, and Savoy cabbage, reporting values of 0.050, 0.044, and 0.074 mg/100 g f.w., respectively"

"Brassica oleraceae is a morphologically diverse species, that includes several common vegetables, notably cabbage, kale, broccoli, and cauliflower. Cabbage (Brassica oleraceae var. capitata) belongs to the Capitata group of the species. As the name suggests, leaves are formed into characteristic cabbage heads (‘capita’ = head) which vary in shape, color, and leaf texture, resulting in a great number of different cultivars [2]. The Capitata group consists of four different forms (Figure 1), namely alba (white cabbage), rubra (red cabbage), sabauda (Savoy cabbage), and acuta (conical cabbage), varying in their morphological characteristics [3]. More specifically, white cabbages display a smooth leaf texture that forms tight round or flat heads that are green, or pale green to white in color; pointed cabbages also display smooth textures but form cone-shaped heads; Savoy cabbages present rough leaf textures and form looser heads; red cabbages form compact heads with often oblong shapes and are characterized by their purple color [4,5]."

DOI: 10.3390/foods13213395

Study: weak evidence

Nährstofftabellen.

Website

Narratives Review in wissenschaftlichem Journal

"Cruciferous vegetables are a rich source of glucosinolates and their hydrolysis products, including indoles and isothiocyanates, and high intake of cruciferous vegetables has been associated with lower risk of lung and colorectal cancer in some epidemiological studies."

DOI: 10.1016/j.phrs.2007.01.009

Study: weak evidence

"Schweizer Weisskabis hat das ganze Jahr Saison. Zwischen November und April kommt er aus dem Lager."

Website

Narratives Review (Konferenzübersicht)

"The glucosinolate–myrosinase system shows remarkable variation during the processing and ingestion of brassica vegetables. Glucosinolate concentrations are affected by storage temperature and time, while cutting may produce variable effects. Cooking brassica by a range of methods can affect glucosinolate concentrations, plant myrosinase activity and concentrations of its cofactors, and alter the digestive fate of glucosinolates after consumption. Since most vegetables in the UK are processed to some extent before consumption, further research on cooking-induced changes in the glucosinolate content of brassica are required to optimise their intake as part of health-promoting strategies. In addition to residual glucosinolate concentrations and plant myrosinase activity within cooked brassica, the digestive fate of glucosinolates and uptake of isothiocyanates may be influenced by the extent of chewing, gastrointestinal transit time, meal composition, individual genotype and differences in colonic hydrolysis of glucosinolates. An appreciation of these sources of variation may help to better understand the health benefits conveyed through the ingestion of processed brassica vegetables."

"Conditions of storage, preparation and cooking of brassica may therefore influence the hydrolysis of glucosinolates to their metabolites and, in turn, alter the physiological consequences of ingesting them."

"When brassica vegetables are cooked, the glucosinolate–myrosinase system is altered as a result of partial or total inactivation of myrosinase, thermal or plant myrosinase-mediated breakdown of glucosinolates, loss of enzymic cofactors, leaching of glucosinolates and their metabolites into the cooking medium or volatilization or thermal degradation of the metabolites (Dekker et al. Reference Dekker, Verkerk and Jongen2000). These changes are mostly influenced by the duration and method of cooking, the type of vegetable matrix and the extent of its cellular disruption, and the chemical structure of the glucosinolate precursors."

"The most-commonly-reported mechanism for the loss of glucosinolates in boiled brassica vegetables is through leaching into the cooking water after cell lysis. Loss of glucosinolates during boiling may be partly related to the size of cut pieces of brassica (Rosa & Heaney, Reference Rosa and Heaney1993), whether it is cooked in cold or boiling water, the amount of vegetable:water used (Dekker et al. Reference Dekker, Verkerk and Jongen2000) and the duration of cooking (Ciska & Kozlowska, Reference Ciska and Kozlowska2001)."

DOI: 10.1017/S0029665107005319

Study: weak evidence

Narratives Review (Übersichtsarbeit) in wissenschaftlichem Journal

"Later developmental stages in white (B. oleracea var. capitata) and Chinese cabbage (Brassica rapa var. pekinensis) are characterized by a significant increase in total flavonoid contents from four weeks after germination to week twelve followed by a gradual decrease"

"heir high intraspecific variability extends to secondary metabolites produced by Brassica plants, among them glucosinolates and flavonoids [2,3]. The latter play an important role in ultraviolet (UV) protection since UV-B responsive flavonoids can reduce the risk of reactive oxygen species (ROS) generation and thereby prevent oxidative damage [4]. Therefore, the impact of flavonoids on the human body after food consumption as well as their effect as pharmaceutical supplements was discussed in several reviews [5,6,7,8]. Particularly relevant are their antioxidative activity and radical scavenging capacity [5]. So far, flavonoids are known to protect against the initiation and progression of atherosclerosis and cardiovascular disease [9]."

DOI: 10.3390/molecules22020252

Study: weak evidence

Laborstudie / analytische In-vitro-Studie (Grundlagenforschung)

"A large variety of flavonoids were present in fresh-harvested cabbages. More than half of these compounds were lost during the first 5 months of storage. However, at the end of storage an increase in the levels of some flavonoids was detected. Among 11 phenolic acids found in this study, 7 compounds were present during all the storage period, 2 compounds were lost and 3 other compounds appeared during storage. Starting from April, the appearance of dark lesions on the outer cabbage leaves and detection of ergosterol in cabbage samples indicated the progression of fungal infection. This could trigger synthesis of flavonoids and phenolic acids associated with pathogen resistance in the last months of storage. The study demonstrates that changes in antioxidant compounds in cabbage during long-term storage reflect several ongoing processes, such as postharvest senescence, biennial cycle and response to fungal infection."

DOI: 10.1016/j.postharvbio.2008.11.004

Study: weak evidence

In-vitro-Laborstudie (experimentell, vergleichend)

"Chemical components analysis has shown that white cabbage is rich in phytochemicals including phenolic compounds (Kusznierewicz et al., 2008), carotenoids (Nilsson et al., 2006) and glucosinolates (Song and Thornalley, 2007). Cabbage also belongs to the group of vegetables high in vitamin C (Gould et al., 2006) and antioxidant potential"

"Due to its anti-inflammatory and antibacterial properties, cabbage has widespread use in traditional medicine, in alleviation of symptoms associated with gastrointestinal disorders (gastritis, peptic and duodenal ulcers, irritable bowel syndrome) as well as in treatment of minor cuts and wounds and mastitis."

DOI: 10.1016/j.scienta.2011.01.009

Study: weak evidence

Narratives Review

"This review highlights the functional properties of cabbage varieties involved in glucose regulation and the main mechanisms of the action exerted by their bioactive compounds. In conclusion, cabbage is a valuable food that can be employed as part of nutritional therapy or functional ingredient aimed at the prevention and treatment of T2DM."

"Cabbage was widely used to relieve constipation and other gastrointestinal problems in the traditional medicine of Greek, Roman, and Egyptian civilization"

DOI: 10.1111/1750-3841.15939

Study: weak evidence

"..., dass es Menschen gibt, die durch Kohl gebläht werden; das ist aber nur sehr selten der Fall, und manchmal ist auch die fehlerhafte Zubereitung (nicht genügend durchgekocht) die Ursache. In solchen Fällen hilft schnell und nachhaltige eine Tasse Kümmel-Tee. - Auf das Vorhandensein der sogenannten Brassica-Faktoren (Senfölglukoside) unter den Inhaltsstoffen, die zur Kropfbildung führen können, sei hingewiesen. Beom Weisskohl kommen diese Stoffe nur in sehr geringer, beim Wirsing in grösserer Menge vor."

"Der Volksmedizin gebührt der Ruhm, permanent auf die Heilwirkung des Kohls hingewiesen zu haben, besonders auch auf die innerliche Anwendung des Saftes bei Magengeschwüren." "..., besonders bei Magen- und Zwölffingerdarmgeschwüren." "Entzündungen im Dünn- und Dickdarm lassen sich ebenfalls mit Kohlsaft günstig beeinflussen."

"Bei Geschwüren und Wunden, die nicht heilen wollen, besonders auch bei den hartnäckigen Unterschenkelgeschwüren, sogenannten "offenen Beinen" lassen sich durch Auflegen von Kohlblättern erstaunliche Erfolge erzielen."

Book

Narratives Review

"Glucosinolates (GLSs) are dietary plant secondary metabolites occurring in the order Brassicales with potential health effects, in particular as anti-carcinogenic compounds. GLSs are converted into a variety of breakdown products (BPs) upon plant tissue damage and by the gut microbiota. GLS biological activity is related to BPs rather than to GLSs themselves."

"The toxicity towards thyroid gland may results in goitre and is caused by progoitrin-derived ITC and isocyanates. The former can interfere with the synthesis of thyroid hormones whereas the latter may compete with iodine and inhibit its uptake by the thyroid."

"Initially, GLS have been studied for their toxic and anti-nutritive properties, and goitrogenic activity. However, this trend has been completely reversed because of the demonstration that several of these compounds possess interesting health protective properties, particularly anti-cancer activities. Moreover, GLSs are intensively studied for their proposed protective effects against various chronic diseases"

DOI: 10.2174/1381612823666170120160832

Study: weak evidence

Narratives Review

"White cabbage (Brassica oleraceae var. capitata f. alba) is a cruciferous vegetable used worldwide as a food and in traditional medicine."

"the white cabbage has been used historically as a medicinal herb for a variety of health benefits. It has been well known from the time of the ancient civilizations such as Ancient Greeks, Romans and Egyptians that cabbage juice can relieve constipation and has often been consumed as a laxative (Hatfield 2004). It was used as an antidote for mushroom poisoning, for drunkenness to prevent the negative effects of alcohol, and to cure hangovers."

"Traditional use of cabbage in folk medicine took place in contemporary society to the present days. Thus, raw cabbage is still today considered as one of the best traditional remedies to cure hangovers and headaches. In addition, cabbage has been used traditionally to prevent sunstroke, or to decrease fevers."

"Other medicinal uses recorded in Europe folk medicine include treatments for rheumatism, sore throat, hoarseness, colic, and melancholy (Hatfield 2004)."

"Cabbage leaf compresses are additionally reported as successful application to reduce swelling of the breast engorgement during breastfeeding (Ayers 2000)."

"White cabbage is among the oldest cultivated plants known and commercially widely spread vegetables. B. oleracea has been cultivated since ancient times. It is difficult to trace the exact history of cabbage. According to Sanskrit records, crops of the genus Brassica were utilized in India as far back as 3000 BC. There are some believes that the ancestors of cabbage were grown along coastal Europe nearly 8000 years ago (Al-Shehbaz 2011)."

"White cabbage is today economically important crop grown in more than 90 countries around the world"

DOI: 10.1007/s11101-016-9454-4

Study: weak evidence

Randomisierte kontrollierte klinische Humanstudie (RCT)

"Osteoarthritis (OA) of the knee is one of the most common chronic diseases among older adults. This study aimed to test the effects of cabbage leaf wraps (CLWs) in the treatment of symptomatic OA."

"CLWs are more effective for knee OA than UC, but not compared with diclofenac gel. Therefore, they might be recommended for patients with OA of the knee. Further research is warranted."

DOI: 10.1097/AJP.0000000000000352

Study: strong evidence

Evaluierung der CO2-Fussabdrücke im baden-württembergischen Lebensmittelsektor

S. 29-34 (v.a. Fazit auf S. 34)

Website

"

1. Entscheiden Sie, ob Sie selber aussäen oder Jungpflanzen kaufen möchten. Jungpflanzen gibt es im Frühjahr in gut sortierten Gärtnereien zu erwerben. Die Aufzucht ist nicht sonderlich schwer. Es gibt früh-, mittel- undspätreifeSorten. Entscheiden Sie für Ihren optimalen Anbauzeitraum.
2. Eine kleine Aufzählung bekannter Weisskohl-Sorten: Zu den frühreiferen Sorten zählt der Bacalan Gross (mit grossen und ovalen Krautköpfen und hervorragendem Aroma), Brunswijker (mittelgrosse, kugelrunde und feste Köpfe). Ebenfalls hat die berühmte Sorte Dithmarscher Früher einen sehr frühen Erntezeitpunkt (Köpfe sind mittelgross und kommen aus der deutschen Kohlregion Dithmarschen). Zu den Weisskohlsorten mit mittlerer Erntezeit gehört Equatoria F1 (halbflache Köpfe mit einem angenehm milden Aroma) und Coronet F1 (gute Lagerfähigkeit und runde, kleine Krautköpfe).
   Zu den Spätsorten des Weisskohls gehört der Krautkaiser (gute Lagereigenschaften und grosse bis zu 5 Kilo schwere Krautköpfe). Eine ausgezeichnete spätreifende Weisskohlart ist Lion F1 (schöne, runde und grüne Köpfe, mit hoher Krankheitsresistenz).
3. Wenn Sie schon im Juni “Frühkohl“ ernten möchten, dann müssen Sie im Februar aussäen. Dafür eignet sich eine helle Fensterbank, ein Gewächshaus oder eine improvisierte Glaskuppel (wie ein umgestülptes, grosses Einweckglas).
4. Sonnige Beete sind optimal. Auch ein halbschattiger Platz ist vollkommend ausreichend. Ein lockeres bis leicht lehmiges und nährstoffreiches Erdreich wird von Starkzehrern bevorzugt. Sollte Ihr Gartenboden eher sandig sein, kann das Erdreich vor dem Auspflanzen gut mit Kompost und Hornspänen aufgebessert werden.
5. Zum Auspflanzen sollte je nach Sorte ein Abstand zw. 40-80 cm eingehalten werden. Falls es noch zu Nachtfrost kommt, kann eine Fleeceabdeckung über Nacht helfen. Auspflanzen können Sie die vorgezogenen frühreifenden Kohlpflanzen Anfang April. Mittlere und späte Sorten können im Mai ausgepflanzt werden. In klimatisch sehr günstigen Gebieten kann der Kohl auch Ende Juli und August gesät werden. Unter einer Schutzfolie überwintert er am besten bis zum Frühjahr.
6. Während der Wachstumsphase sollten Sie den Boden um die Pflanze mit einer Hacke ab und an auflockern. Weisskohl gehört zu den sogenannten Hackpflanzen, denen eine regelmässige Auflockerung des Bodens sehr gut tut.
7. An trockenen Tagen sollte regelmässig gegossen werden. Alle 3–4 Wochen kann mit einem stickstoff- und kaliumbetonten Dünger wie unserem Plantura Bio-Tomatendünger das Wachstum unterstützt werden. Trotzdem besser nicht zu viel düngen, denn dies führt schnell zu einer verringerten Resistenz gegenüber Krankheiten und zu einem schwefeligen Geschmack. Unser Tipp daher: Einige Wochen vor der Ernte keinen Dünger mehr verwenden.
8. Frühe Sorten können bei rechtzeitiger Aussaat bereits im Juli geerntet werden, spätere Sorten dann bis in den Winter hinein. Lediglich die Temperatur sollte nicht unter -4 °C fallen. Eine wichtige Regel lautet: Je später der Kohl geerntet wird, desto länger kann man ihn lagern."

Website

Konferenzbeitrag zu den Grundlagen des Kohlanbaus in Usbekistan

"Vegetable crops, especially white cabbage, are grown as a main crop in large areas in Southern Europe, Central and South Asia, North and South America, Australia and other regions. Today, this vegetable crop is grown on more than 2.82 million hectares worldwide, with an average yield of 29.4 tons per hectare and a gross yield of 82.8 million tons."

DOI: 10.1088/1755-1315/939/1/012044

"Bio-Weisskohl macht viel Handarbeit auch beim selektiven Ernten durch unterschiedliche Reife, ..., ist aber durch ökologisches Düngen deutlich weniger mit Nitrat belastet."

"Der raffinierteste Konservierungstrick aus den alten Zeiten ist die Fermentation zu Sauerkraut - 60 % aller Köpfe rollen dazu in die Fabrik."

Book

"Um der Kohlhernie vorzubeugen, muss in der Fruchtfolge zwischen Kreuzblütlern eine Anbaupause von mindestens vier Jahren eingehalten werden. Wo Kohlarten in der Fruchtfolge vorkommen, sollten Kreuzblütlerarten wie Senf oder Ölrettich als Gründüngung nicht angebaut werden.

Alle Kohlarten gedeihen in einer Fruchtfolge am besten nach Umbruch eines einjährigen Leguminosengemenges. Stehen Kohlarten nicht an dieser privilegierten Stelle in der Fruchtfolge, ist eine Leguminosenzwischenkultur als Vorfrucht empfehlenswert."

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Weisskohl Nr.84 / Rosenkohl Nr.55 / Kohlrabi Nr.42 / Blumenkohl Nr.16

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Primärforschung: quantitative Umweltmodellierungsstudie

Nr. 358 / Nr. 397 / Nr. 417

DOI: 10.5194/hess-15-1577-2011