Top 10 Reasons to Eat Your Cruciferous Veggies

10 Reasons to Eat Your Cruciferous Vegetables

Top 10 Reasons to Eat Your Cruciferous Veggies

Everyone knows that eating vegetables has profound health benefits. But, like all foods, not all vegetables are created the same. Some are better than others in terms of nutritional content, and overall contribution to vibrant health. If you look more closely at their phytochemical [plant-based chemical] content, or the growing amount of research into their specific effects on the body and disease, a few vegetables appear to be downright “miracle” foods!

One such group of veggies are those of the Brassica family; commonly known as cruciferous. These include broccoli, brussel sprouts, cabbage, cauliflower, kale, radish, rutabaga, turnip and even arugula.

What makes this group of veggies so special? Sulforaphane.

Sulforaphane is a phytochemical abundant in cruciferous vegetables, and it’s been getting a ton of attention from researchers. But it all starts with glucoraphanin.

Sulforaphane is produced when the enzyme myrosinase converts glucoraphanin, a glucosinolate (natural compound found in some plants), through a chemical reaction induced by damage to the plant, such as cutting or chewing. As such, glucoraphanin is known as the precursor to sulforaphane.

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Top 10 Reasons to Eat Your Cruciferous Veggies

10 Reasons to Eat Your Cruciferous Vegetables

Top 10 Reasons to Eat Your Cruciferous Veggies

Everyone knows that eating vegetables has profound health benefits. But, like all foods, not all vegetables are created the same. Some are better than others in terms of nutritional content, and overall contribution to vibrant health. If you look more closely at their phytochemical [plant-based chemical] content, or the growing amount of research into their specific effects on the body and disease, a few vegetables appear to be downright “miracle” foods!

One such group of veggies are those of the Brassica family; commonly known as cruciferous. These include broccoli, brussel sprouts, cabbage, cauliflower, kale, radish, rutabaga, turnip and even arugula.

What makes this group of veggies so special? Sulforaphane.

Sulforaphane is a phytochemical abundant in cruciferous vegetables, and it’s been getting a ton of attention from researchers. But it all starts with glucoraphanin.

Sulforaphane is produced when the enzyme myrosinase converts glucoraphanin, a glucosinolate (natural compound found in some plants), through a chemical reaction induced by damage to the plant, such as cutting or chewing. As such, glucoraphanin is known as the precursor to sulforaphane.

(more…)

You Can Make Broccoli Sprouts that are 50X More Powerful Than Broccoli for Cancer Protection

broccoli sprouts

It’s hard for most of us to eat lots of broccoli as a preventative measure against cancer. But relatively unknown broccoli sprouts are easy to put onto salads, other foods, and in sandwiches on a daily basis.
And Broccoli sprouts make regular broccoli’s health benefits seem miniscule. Sprouting instructions are at the end of this article, which contains an interesting food fight story with nutritional information.

 

When Johns Hopkins Tried to Play Monsanto with Broccoli Spouting Seeds (more…)

Broccoli Kills The Stem Cells That Make Cancers Immortal

This is an important review of one of the most amazing findings of our time — broccoli extract was found to kill the “beating heart” of cancerous tumors, the cancer stem cells that are even resistant to chemo and radiation treatment.

This video illustrates this theory of cancer biology—cancer stem cells—and the role played by sulforaphane, a phytonutrient produced by cruciferous vegetables.

This video was first posted at GreenMedTV

http://www.naturalblaze.com/2013/04/broccoli-kills-stem-cells-that-make.html

Greens kill cancer genes

vegetables

Maisy Docherty, 4, tucks into her greens. Picture: Kristi Miller Source: The Daily Telegraph

IT turns out that mum was right – you really should eat your greens. Numerous studies have found cruciferous vegetables such as broccoli, brussels sprouts and cabbage contain cancer-fighting nutrients. (more…)

Broccoli delivers a one-two punch to prevent cancer development and progression

Broccoli is a super star member of the cruciferous family, well known and documented as an immune boosting food that supports the healthy clearance of aberrant cancer cells before they multiply and develop into detectable tumors. Researchers reporting in the journal Clinical Epigenetics have found that the bioactive compound in broccoli, sulforaphane provides a multi-modal attack against cancer cell development and proliferation through the complex mechanism of epigenetics. (more…)

Sulforaphane from broccoli and cruciferous vegetables selectively destroys cancer cells

Research details published in the Molecular Nutrition & Food Research journal explains the potent mechanism exhibited by cruciferous vegetables such as broccoli and cauliflower to ameliorate developing cancer cells. The active photochemical known as sulforaphane targets prostate and other hormone dependent cancer lines and leaves normal healthy cells unaffected. Cruciferous vegetables have long been associated with a lowered risk of prostate cancer, but this is the first study to demonstrate the `search and attack` capability of the natural chemical compound. Consuming small amounts of crucifers several times each week can help to significantly lower your risk of developing many types of potentially deadly cancer lines. (more…)

Broccoli May Have Anti-Cancer Benefits.

Cancer is a class of diseases in which a group of cells display uncontrolled growth (division beyond the normal limits), invasion (intrusion on and destruction of adjacent tissues), and sometimes metastasis (spread to other locations in the body via lymph or blood). Cancer affects people of all ages while there is an increased risk with increased age. Prostate cancer is the most common cancer in men and breast cancer is the most common in women. Leukemia is the most common cancer in children and adolescents. (more…)