Anticancerous Properties of Cruciferous Vegetables

Cancer is a group of diseases in which there is abnormal growth of cells in the body with the ability to spread to other parts of the body. Consumption of fruits and vegetables in our daily diet is associated with reduced risk for many of the common cancers. There is a strong evidence of reduced risk of mouth and pharynx, esophagus, lung, stomach, and colon by consuming fruit and vegetables daily. Like other vegetables, cruciferous vegetables contain a number of nutrients and phytochemicals with cancer chemopreventive properties, including folate, fibre, carotenoids and chlorophyll. However, cruciferous vegetables are unique in that they are rich sources of glucosinolates, sulfur-containing compounds that are responsible for their pungent aromas and bitter taste. Glucosinolates are the major class of secondry metabolites found in brassica crops. The most important glucosinolates found in brassica vegetables are methionine derived glucosinolates. Many organizations, including the National Cancer Institute, recommend the consumption of 5-9 servings (2½-4½ cups) of fruits and vegetables daily, but separate recommendations for cruciferous vegetables have not been established. Compounds such as sulforaphane may help to prevent cancer by increasing the elimination of potential carcinogens from the body and increasing the transcription of tumor suppressor proteins. Glucosinolates are present in relatively high concentrations in cruciferous vegetables, but cooking, particularly boiling and microwaving at high power, may decrease the bioavailability of isothiocyanates.