Researchers from the group of Technological Processing for the enhancement of Health-Promoting Compounds in Food of the ICTAN-CSIC have developed sauerkraut containing three times the level of ascorbigen (ABG) compared to conventional sauerkraut. ABG is considered an anticarcinogenic compound that is formed naturally during sauerkraut manufacture from the precursors glucobrassicin (GB) and vitamin C found naturally in white cabbage. White cabbage var. Megaton grown in the North of Spain during the winter season was selected as the most suitable raw material for the production of ascorbigen-enriched sauerkraut. White cabbage var. Megaton showed the highest concentrations of GB and vitamin C. Ascorbigen-enriched sauerkraut manufacture from white cabbage var. Megaton was carried out by natural fermentation with 0.5% NaCl for 7 days at 18ºC. Sauerkraut also is a source of other beneficial phytochemicals and antioxidants, therefore, eating ascorbigen-enriched sauerkraut may contribute to health promotion and lower the risk of chronic diseases.
Contact for further information to: Dra. Juana Frías y Dra. Cristina Martínez
Dra. Juana Frías y Dra. Cristina Martínez