Collard is a dark, leafy, vegetable that is commonly eaten as a food source. Collard leaves can also be eaten as a medicine.
Collard is taken by mouth as an antioxidant; for anemia, heart disease, constipation, diabetes, an eye disorder that causes damage to the optic nerve (glaucoma), high cholesterol, loss of vision (macular degeneration), and weight loss; and to prevent bladder cancer, breast cancer, prostate cancer, and scurvy.
How it works
Collard contains chemicals that are thought to help prevent cancer. Chemicals in collard might also have antioxidant activity.
Not ProvenBladder cancer
Bladder cancer: There is some evidence that people who eat large amounts of collard and related vegetables have a lower risk of developing bladder cancer.
Breast cancer: Some early research suggests that eating collard and related vegetables is linked with a slight increase in the risk of breast cancer in premenopausal women. However, eating collard and related vegetables is not linked with a higher risk of breast cancer in postmenopausal women.
Prostate cancer: Some early research shows that eating larger amounts of collard and related vegetables is not linked with a lower risk of developing prostate cancer.
Collard is LIKELY SAFE when consumed in food amounts. It isn't known if collard is safe or what the possible side effects might be when taken in medicinal amounts.
Pregnancy and breast-feeding: There isn't enough information about the safety of eating collard in medicinal amounts duringpregnancyor breast-feeding. Stay on the safe side and stick to usual food amounts.Dosing considerations for Collard.
No information available.