Kale (Leaf cabbage) extract

Although this leafy green vegetable’s star has been rising recently, it is far from a new vegetable. It has been cultivated for around 2,000 years. Leaf cabbage is thought to have originated in the Asia Minor region and then brought to Europe by Celtic nomads. Throughout Europe, up until the Middle Ages, it was one of the most popular green vegetables eaten by peasants.

Kale (Brassica oleracea) is quite a hardy plant, especially in cold weather. Botanically, Leaf cabbage belongs to the Brassica family and is closely related to broccoli, cauliflower, cabbage, and Brussels sprouts. It is an annual plant with succulent curly leaves. There are many different varieties of Leaf cabbage, and some of the more popular types are the Tuscan kale (or sometimes known as Dinosaur kale) and the Scotch curly leafed kale. The most common color is the dark-green variety but is also available in various other colors like purple, dark blue-green, and pinkish-white.

Many recent articles written on Leaf cabbage start with the heading “Hail Kale,” giving reverence to this ‘superfood.’ Having only 0% fat content, around 33 calories per cup, and 5 grams of fiber, which is a critical component to assist in lowering cholesterol levels and the above makes it a real bonus for weight watchers. As you will see from the following list of nutritional benefits, Kale is worthy of being called a superfood.

Leaf cabbage contains good sources of Vitamins A, B6, and C, manganese, potassium, sulfur, and beta carotene, which is a powerful antioxidant and key player against free radicals and other age-related changes in the skin. Kale also contains carotenoids, lutein, and zeaxanthin with excellent anti-aging effects on the skin. It also has good levels of Vitamin K, which is a fat-soluble vitamin necessary for an extensive range of bodily functions, e.g., normal clotting of the blood, antioxidant activity, and remedy against spider veins.

Active ingredients (or INCI)

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