Scientists at the United States Department of Agriculture’s (USDA) Agricultural Research Service found that both kale microgreens and ripe kale can limit weight gain by affecting gut bacteria. The study was submitted in the fall meeting American Chemical Society (ACS).
Researchers found that juvenile (microgreens) and adult red cabbage limited weight gain in mice fed a high-fat diet. However, the nutritional content of cabbage has changed over time, and microgreens are significantly richer in nutrients such as glucosinolates, nitrogen- and sulfur-containing compounds that may protect against cancer.
Nutrient levels in some other cruciferous vegetables, such as cabbage, were higher in immature plants.
Scientists believe the effect on weight in mice may be due in part to a change in bacteria in the animals’ guts. In experiments, consumption of cabbage at all ages increased the diversity of intestinal bacteria. However, this improvement was more pronounced in microgreens. The authors noted that greater diversity of gut bacteria is often associated with better health.
The scientists’ conclusions require confirmation in humans.
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