Cruciferous vegetables contain glucosinates which create compounds related to cancer prevention.
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Magda Ehlers / Pexels
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Cruciferous vegetables like broccoli are rich in nutrients, antioxidants, and other beneficial compounds. Multiple investigations reported by the National Cancer Institute have found certain compounds in broccoli that can help prevent cancer.
The substances in broccoli, Brussels sprouts, and other cruciferous vegetables linked to cancer prevention are glucosinolates, which contain sulfur. Glucosinolates are chemicals that make up the compounds that have been examined for their anticancer effects.
During the preparation, chewing and digestion of crucifers, glucosinates break down and form compounds such as indol-3-carbinol y el sulforafano, which have been examined more frequently.
The Harvard Gazette shares that research vincula al indol-3-carbinol o I3C with one of the most powerful tumor suppressor genes in the body.
The cancer suppressor gene that the broccoli compound works on is called PTEN, which encodes a protein that controls cell growth. This research was conducted at the Beth Israel Deaconess Medical Center Cancer Center and Cancer Research Institute.
Another study published in 2000 in Gynecologic Oncology noted that indole-3-carbinol was more effective than placebo for reduce the growth of abnormal cells on the surface of the cervix.
Associations between cruciferous vegetable intake and a lower risk of cancer in humans shared by the National Cancer Institute:
Case-control studies have found that people who ate greater amounts of cruciferous vegetables had a lower risk of prostate cancer.
A cohort study from the Netherlands found that women who ate a lot of cruciferous vegetables had a reduced risk of colon cancer (but not rectal).
An analysis carried out in the United States showed that women who ate more than 5 servings of cruciferous vegetables per week had a lower risk of developing lung cancer.
Several studies conducted in the United States, Canada, Sweden, and the Netherlands have found no association between the intake of cruciferous vegetables and the risk of breast cancer. A study conducted in the United States showed only a weak association.
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