Tasting diversity, experiencing plant research: IGZ at the Potsdam Science Day 2025

20.05.2025

Visitors to the IGZ stand were able to find out about the diversity of cabbage species and its health-promoting ingredients, and a selfie wall also invited them to engage with the topic. Photo: IGZ/J. Vogt

How healthy are broccoli, savoy cabbage or kale – and how does cooking affect their nutrient content? Visitors had the chance to explore these and other questions at the IGZ booth during this year’s Potsdam Science Day. Under the theme “Colourful cabbage, healthy diversity”, the Leibniz Institute of Vegetable and Ornamental Crops (IGZ) invited guests to join in, ask questions and sample some greens.

The spotlight was on cabbage – Brassica oleracea – whose countless varieties are not only diverse in taste, shape and colour but also rich in secondary plant metabolites such as glucosinolates. IGZ researchers demonstrated how these health-promoting compounds can be influenced by preparation methods and the choice of variety – a focus area of the research project SharpGreens. In this interdisciplinary project, plant science, horticulture, food chemistry and preventive medicine are combined to use the nutrient diversity of different cabbage varieties to promote human health.

As an introduction, visitors could take part in a quick poll: How many different cabbage varieties do you eat regularly or enjoy? The result showed a clear openness toward the vegetable. Only a few participants said they liked only one type of cabbage, some mentioned around three – but with 92 out of 137 votes, the largest group clearly preferred five or more varieties. Those who then correctly guessed the four types of cabbage hidden in boxes were rewarded with a colorful cabbage memory.

A highlight of the day was a cooking demo with scientific insights. Chef “Wilde Liese” and IGZ researcher Vanda Púčiková showed how current research can be translated into healthy, everyday recipes. The focus was not just on taste but also on the effects of preparation on vitamin availability and the role of secondary compounds like glucosinolates.

Another favourite – especially among the younger guests – was a hands-on chromatography experiment. The colourful diversity of cabbage results from a mix of plant pigments like anthocyanins, chlorophylls and carotenoids. Using simple felt-tip pens, water and filter paper, children could visualize the principle and get creative.

The Potsdam Science Day took place on 10 May 2025 for the 12th time. More than 40 research institutes, universities and schools from Brandenburg offered interactive experiences on the grounds of the Potsdam Science Park in Golm (Potsdam). IGZ showed how plant-based research can contribute to a healthier and more sustainable diet – science-based and practical.

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