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Joo HK et al: Anthocyanin-Rich Extract from Red Chinese Cabbage Alleviates Vascular Inflammation in Endothelial Cells and Apo E-/- Mice Aburto NJ et al: Effect of increased potassium intake on cardiovascular risk factors and disease Ruhee RT and Suzuki K: The Integrative Role of Sulforaphane in Preventing Inflammation, Oxidative Stress and Fatigue Herrera et al: Kaempferol: Unveiling its anti-inflammatory properties for therapeutic innovation Chun et al: Antioxidant properties of raw and processed cabbages Zhang et al: Cruciferous vegetable consumption is associated with a reduced risk of total and cardiovascular disease mortality Hao et al: Vitamin K intake and the risk of fractures: A meta-analysis Wanders et al: Effects of dietary fibre on subjective appetite, energy intake and body weight Nho CW and Jeffery E: The synergistic upregulation of phase II detoxification enzymes by glucosinolate breakdown products in cruciferous vegetables

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