Kale's ability to neutralise free radicals—a primary cause of cell ageing and a host of other degenerative disorders, including cancer—is one of the vegetable's most impressive health advantages.
The dark green leafy vegetables, including kale, spinach, watercress, and Chinese cabbage, are known to be excellent sources of antioxidants, which are compounds.
Beta-carotene, vitamin C, and a number of flavonoids and polyphenols, including quercetin and kaempferol, are just some of the antioxidants that may be found in kale.
Researchers have shown that they have significant anti-inflammatory, blood pressure reducing, and cardiovascular protecting benefits.
Sulforaphane and indole-3-carbinol are two chemicals that have been found to aid in the battle against the molecular development of cancer.
One of the several phenolic chemicals present in kale, caffeic acid, has been shown to inhibit the development of cancer cells in vitro.
However, further research is required to verify its effectiveness in people.