One of the most powerful components of cruciferous vegetables is their glucosinolates. Glucosinolate derivatives stop cancer by encouraging cancer cells to commit suicide, and they also suppress genes that create new blood vessels, which support tumor growth and spread.
Even better, these organic compounds reduce the carcinogenic effects of many environmental toxins by boosting the expression of detoxifying enzymes. They protect DNA from oxidative damage caused by toxins, preventing changes, which can lead to cancer.
Delicious vegetables that can reduce your risk for cancer (more…)
Besides lending itself as a food of art, adding wonderful color in salads and main dishes, purple cabbage with its antioxidant properties also works wonders for the skin and prevents cancer.
Along with other cole crops, cabbage is a source of indole-3-carbinol, a chemical that boosts DNA repair in cells and appears to block the growth of cancer cells. A team of researchers at Ohio State University announced that anthocyanins, the compounds that give cabbage its purple color are capable of cutting the growth of colon cancer cells both in vitro and in rats by 50%-100%, with certain extracts even destroying up to 20% of the cancer cells while leaving healthy surrounding cells intact. (more…)
Alternative Names: Diindolylmethane.
DIM has been shown to help regulate and promote a more efficient metabolism of estrogen, and an optimal ratio of estrogen metabolites. DIM is thought to be responsible for the health effects of dietary Indole-3-Carbinol (I3C). (more…)