Cruciferous Vegetables May Reduce Cancer
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Cruciferous Vegetables May Reduce the Incidence of Gastro-intestinal Cancer Studies show that eating vegetables from the cabbage family may reduce the incidence of gastro-intestinal cancer. Cruciferous vegetables include broccoli, cauliflower, turnips, brussel sprouts, kale, cabbage, and rutabagas. Cruciferous vegetables: These vegetables, in particular, contain enzymes that stimulate anti-cancer activity within cells. They include broccoli, Brussels sprouts, cauliflower, cabbage, turnips, mustard greens, collard greens, bok choy, kale, arugula and horseradish. A recent study at the Fred Hutchinson Cancer Research Center in Seattle found that three small helpings of these vegetables (1/2 cup each) per day cut prostate cancer risk in middle-age men by as much as 50%. Cruciferous vegetables - broccoli, cauliflower, kale, Brussels sprouts, and cabbage contain two antioxidants, lutein and zeaxanthin that may help decrease prostate and other cancers. Cruciferous Vegetables: Broccoli, cabbage, cauliflower and Brussels sprouts contain indoles, sulforaphane, and isothiocyanates, which protect cells from damage by carcinogens, block tumor formation, and help the liver to inactivate hormone-like compounds that may promote cancer. Cruciferous
Vegetables The crucifers are noteworthy due to a wide array of sulphur-containing compounds, but also contain anti-cancer and antioxidant vitamins. They regulate white blood cells and cytokines; white blood cells are the scavengers of the immune system and cytokines act as ' messengers', coordinating the activities of the immune cells. Since the sulphur compounds can inhibit thyroid function, they are best cooked to reduce this tendency. Steamed mustard greens or kale with onions, garlic, and flaxseed oil ( added after steaming) is a highly recommended and delicious longevity dish.
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