Anti-Aging

This juice has the most beautiful color of the entire book. The red cabbage gives a deep violet, the orange and carrot add iridescent purplish reflections. It’s a juice I created by accident while emptying my autumn market basket. The taste is surprisingly harmonious : red cabbage is sweet when raw, orange brings fruity acidity, carrot adds sweet roundness. Several of my patients have adopted it as their daily autumn juice. One patient sent me a photo saying : ‘It’s too beautiful to be medicine.’ Yet it’s one of the most powerful.

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The bioactive molecules

Red cabbage concentrates 322 mg/100 g of anthocyanins, antioxidants 6 times more powerful than vitamin C that cross the blood-brain barrier¹. Anthocyanins protect blood vessels, reduce chronic inflammation and are being studied for cognitive decline prevention². Orange and carrot add beta-carotene and vitamin C, creating a synergistic multi-stage antioxidant shield³. Sulforaphane from cabbage activates phase II detoxification enzymes⁴.

Red cabbage (Brassica oleracea var. capitata f. rubra) is one of the vegetables richest in anthocyanins (322 mg/100 g), flavonoid pigments responsible for its purple color. Red cabbage anthocyanins (cyanidin-3-glucoside, mainly) are powerful antioxidants with an ORAC value 6 times higher than vitamin C. They protect the vascular endothelium, reduce inflammation and inhibit LDL oxidation. Cabbage glucosinolates (sinigrin, glucoraphane) are converted into isothiocyanates by myrosinase, activating phase II hepatic detoxification enzymes. Orange provides 53 mg of vitamin C per 100 g and hesperidin (50 mg/100 g) which potentiates vitamin C absorption. Carrot completes it with beta-carotene (8,285 µg/100 g). The synergy of anthocyanins + vitamin C + beta-carotene creates a triple antioxidant shield covering aqueous environments (vitamin C), lipid environments (beta-carotene) and vascular environments (anthocyanins).

This red cabbage-orange-carrot trio is a concentrate of autumn antioxidants. Three families of protective pigments (anthocyanins, vitamin C, beta-carotene) in a single glass. It’s the ideal juice to prepare your immunity before winter, while delighting your eyes and palate.

Key micronutrients table

Preparation with an extractor

Ingredients:

• 1/4 red cabbage
• 2 peeled oranges
• 3 organic carrots

Cut the red cabbage into thin strips to facilitate pressing. Run the carrots through first, then the cabbage, then the peeled oranges. The purple color is normal and spectacular. The juice keeps well for 24 hours in the fridge thanks to anthocyanins, which are natural antioxidants.

My personal thoughts

Red cabbage is the anti-aging vegetable par excellence thanks to its anthocyanins, these violet pigments that give it its color. Anthocyanins are antioxidants 6 times more powerful than vitamin C. They protect blood vessels, reduce chronic inflammation and cross the blood-brain barrier to protect the brain. Studies show a significant reduction in cognitive decline among regular consumers of vegetables rich in anthocyanins. Combined with orange (vitamin C, bioflavonoids) and carrot (beta-carotene), this juice is a complete anti-aging cocktail that acts on the skin, brain and cardiovascular system.

My recommended extractor

For this recipe, I use the Hurom H400. Cold pressing preserves all the enzymes, vitamins and phytonutrients that the heat from a centrifuge would destroy.

Promo code : FRANCOIS10 for -10% off the entire Hurom site.

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To go further

Related articles

• Oxidative stress and antioxidants
• Cellular aging

Test yourself

• Questionnaire : Oxidative balance

Complementary recipes

• The Special for children
• The Diuretic
• The Citrus cocktail
• Pre-vacation
• The Antiparasitic

Go further

• All my health questionnaires
• My naturopathy shop
• Naturopathy consultation by video
• My Living Juices ebook