Cruciferous Vegetables and cancer

CRUCIFEROUS…DERIVED FROM THE CROSS. We learn new things every day!

Alchemical Body

Jane Higdon, Ph.D.
LPI Research Associate

What are cruciferous vegetables?

Cruciferous or Brassica vegetables come from plants in the family known to botanists as Cruciferae or alternately, Brassicaceae. Plants in the Cruciferae family have flowers with four equal-sized petals in the shape of a cross. “Brassica” is the latin term for cabbage. Commonly consumed cruciferous vegetables include broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale, kohlrabi, mustard, rutabaga, turnips, bok choy, and Chinese cabbage. Arugula, horseradish, radish, wasabi, and watercress are also cruciferous vegetables.

What’s so special about cruciferous vegetables?

Like other dark green vegetables, many cruciferous vegetables are rich in folate and chlorophyll. One of the unique things about cruciferous vegetables is that they are rich sources of glucosinolates, sulfur-containing compounds that give them their pungent aromas and spicy (some say bitter) taste. Chopping or chewing cruciferous vegetables releases myrosinase, an enzyme that breaks down glucosinolates into biologically active…

View original post 1,379 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s