Evidence supporting the use of: Cabbage
For the health condition: Colitis
Synopsis
Source of validity: Traditional
Rating (out of 5): 2
Cabbage has traditionally been used in various cultures as a folk remedy for digestive disorders, including colitis. The use of cabbage juice dates back to the early 20th century, with anecdotal reports and early case series suggesting potential benefits in ulcerative colitis and peptic ulcer disease. Cabbage is rich in glutamine, an amino acid that is important for the health and repair of the intestinal lining, as well as polyphenols and vitamin C, which possess anti-inflammatory and antioxidant properties. Some proponents argue that these constituents may help reduce inflammation and promote mucosal healing in the colon.
However, scientific validation for the use of cabbage specifically in colitis is limited. While a handful of small studies and case reports (primarily from the mid-20th century) observed symptomatic improvements in patients who consumed cabbage juice, these studies lacked rigorous controls and modern methodologies. There is a paucity of high-quality clinical trials supporting its efficacy or safety for this condition. Most contemporary use is based on tradition and extrapolation from its general nutritional profile and anti-inflammatory effects observed in vitro or in animal models. As such, while cabbage remains a popular component of diets for gut health, its use in treating colitis is supported more by tradition and weak evidence than by robust scientific research.
Other ingredients used for Colitis
AcemannanAkkermansia muciniphila
Alchornea
Algae
algal oil
Aloe vera
Amor seco
anamu
andrographolide
anemarrhena asphodeloides
anthocyanins
apigenin
apple
apple cider vinegar
astaxanthin
Asteraceae
astragalin
Baccharoides anthelmintica
Bacillus
bacillus clausii
bacillus coagulans
bacillus subtilis
bacteria
bael
barberry
Basidiomycota
beta caryophyllene
Bifidobacteria
Bifidobacterium
Bifidobacterium adolescentis
Bifidobacterium animalis
Bifidobacterium bifidum
Bifidobacterium breve
Bifidobacterium infantis
Bifidobacterium lactis
Bifidobacterium longum
bilberry
bio ecolian (proprietary)
black nightshade
blackboard tree
blueberry
Boswellia
Boswellic Acid
bromelain
buckthorn
butyrate triglyceride
butyric acid
cabbage
cactus
cat's claw
Chinese salvia root
chlorella
Clostridium butyricum
colocynth
Coptis chinensis
cowage seed
Curcuma
curcumen
curcumin
Curcuminoid
diterpenes
Euphorbia
fiber
fiber blend (proprietary)
flavonols
Frangula
fucoidan
gallic acid
garlic bulb
ginger
Glycomacropeptides
Glycyrrhetinic acid
green tea
Guava
Hedyotis
Helicteres isora
hemp oil
hericium mushroom
Humic acid
immunoglobin G
Immunoglobulin G
inulin
isomalto-oligosaccharide
Kefir
L-glutamine
L. lactis
lactiplantibacillus plantarum
Lactobacillus
Lactobacillus acidophilus
Lactobacillus brevis
Lactobacillus bulgaricus
Lactobacillus casei
Lactobacillus delbrueckii
Lactobacillus fermentum
Lactobacillus gasseri
Lactobacillus johnsonii
Lactobacillus kefiri
Lactobacillus lactis
Lactobacillus paracasei
Lactobacillus pentosus
Lactobacillus plantarum
Lactobacillus reuteri
Lactobacillus rhamnosus
Lactobacillus sakei
Lactobacillus salivarius
Lactococcus casei
Lactococcus lactis
Lactococcus rhamnosus
Lactoferrin
licorice root
Mucilage
N-acetyl-cysteine (NAC)
Nimbidin
Oligosaccharides
Osthole
Oxymatrine
Patrinia
Pediococcus acidilactici
Peptides
phlorotannins
picrorhiza kurroa
Plantago
plantain
polysaccharides
pomegranate
prebiotic blend (proprietary)
probiotics
Propionibacterium freudenreichii
quercetin
resveratrol
Rhus coriaria
rosmarinic acid
Saccharomyces boulardii
Scabrous Gentian
Slippery Elm
slippery elm bark
specialized pro-resolving mediators (SPMs)
spirulina
streptococcus thermophilus
Swertia
Tayuya
Trametes
tributyrin
Triphala
Triterpenes
turmeric
Varuna
xanthium (cockleburs)
Zinc