I like cabbage. It’s not a glamorous vegetable, but it’s tasty and versatile – even if it is easy to overcook and get the dreadful school canteen cabbage water smell. It’s also good for you, containing a range of medically relevant chemicals, including the potentially antibacterial and anticancer 4-methylsulfinylbutyl glucosinolate (4MSO).
The fruits and vegetables we buy in the grocery store are actually still alive, and it matters to them what time of day it is. The discovery, reported on June 20 in Current Biology, a Cell Press publication, suggests that the way we store our produce could have real consequences for its nutritional value and for our health.
Credit: Goodspeed et al.
But how can you get the best from your cabbage? According to new research published in Current Biology, it may be as easy as eating it at the right time of day.
A team of US scientists, led by Danielle Goodspeed at Rice University in Houston, has demonstrated that shop-bought cabbages, even days after harvest, responded to a day–night cycle that regulated concentrations of defensive chemicals such as glucosinolates and the hormone jasmonate. When growing in the wild, this strategy offers an advantage, serving to increase protective chemicals in anticipation of daily attack from insect herbivores. However, it hasn’t been clear if this process would continue after harvest, on supermarket shelves or even in your fridge.
To find out, Goodspeed took samples of shop-bought cabbage and exposed it to a regulated cycle of 12 hours of light followed by 12 hours of darkness. After several cycles, the team looked at the variable chemical profile as well as the plant’s vulnerability to being nibbled by cabbage looper moth caterpillars. (more…)