Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Bok choy (Brassica rapa subsp. chinensis) is a cruciferous vegetable that contains various antioxidants, including vitamin C, vitamin E, beta-carotene, and polyphenolic compounds. Scientific research demonstrates that antioxidants can neutralize free radicals in the body, thereby reducing oxidative stress and cellular damage. Several studies on cruciferous vegetables, including bok choy, have indicated that their consumption is associated with increased antioxidant status and reduced markers of oxidative damage in humans and animals. However, most clinical studies focus on broader groups of cruciferous vegetables rather than bok choy specifically.

The justification for bok choy’s use in supporting the body against free radical damage is primarily based on its nutritional composition and extrapolation from studies on similar vegetables. There is direct evidence for the antioxidant content of bok choy, and some animal and in vitro studies show its extracts can reduce oxidative stress. However, high-quality, large-scale clinical trials specifically evaluating bok choy’s effects on free radical damage in humans are lacking. Therefore, while there is a scientific rationale and moderate supporting evidence, it is not robust or specific to bok choy, leading to a moderate evidence rating.

More about Bok Choy
More about Free Radical Damage

Other ingredients used for Free Radical Damage

Other health conditions supported by Bok Choy

Products containing Bok Choy