Vegetables and Cancer

 Vegetables are powerful foods. Taken with vigorous exercise, these foods prevent disease.

Cruciferous vegetables are members of the family of Brassicaceae or Cruciferae.

Cruciferous plants include broccoli, Brussels sprouts, cabbage, cauliflower, mustard greens, kohlrabi, rutabaga, turnips, bok choy, arugula, horseradish, radish, wasabi, watercress and kale.

They are known as cruciferous vegetables because their four equal-sized flowers resemble a cross. They are the most important of medicinal foods. They along with the supergreens, mushrooms and soybeans contain a complete library of preventive agents as well as starting points for development of cancer fighting drugs.

 

Cruiferous vegetables are a rich source of glucosinolates, sulfur-containing compounds that gives the plants their pungent aroma and bitter taste.

Chewing and digesting them releases their biologically active compounds, the isothiocyanates and indoles.

These two medicinal compounds contain sulfur and nitrogen respectively.  

Isothiocyanates aid in the detoxification and elimination of carcinogens and may suppress the development of cancer by turning on tumor suppressor genes.

Indoles influence the activity of estrogens and and lessen the severity of hormone-related cancers, such as breast and prostate cancers.