Can Eating More Broccoli and Cauliflower Reduce the Risk of Cancer?

Can Eating More Broccoli and Cauliflower Reduce the Risk of Cancer?

Can Eating More Broccoli and Cauliflower Reduce the Risk

of Cancer?

There is good reason to include cruciferous (or Brassica) vegetables in

your diet arsenal to support cancer prevention. These vegetables include

broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, arugula,

kale, kohlrabi, mustard, rutabaga, turnips, bok choy, Chinese cabbage,

wasabi, horse radish, radish, and watercress. In addition to key anti-

oxidant vitamins and minerals, cruciferous vegetables are rich sources of

glucosinolates, which are the sulfur-containing compounds responsible

for their pungent aromas and unique taste. Routine preparation of these

vegetables by chopping as well as chewing leads to the breakdown of

glucosinolates which in turn give rise to indoles and isothiocyanates

which seem to help prevent cancer.

   Broccoli and cauliflower contain sulfur-based nutrients that can

   help defend against cancer.