<abstract xml:lang="en" xmlns="http://www.w3.org/1999/xhtml"><p>Health-promoting phytonutrients in cruciferous vegetables have been gaining attention for their powerful effects in combating cancer. This review concerns anticancer properties of cruciferous green vegetables of "Brassica" genus such as broccoli, kale, Brussels sprouts, watercress. The role and mechanisms of action of cruciferous active compounds such as sulforaphane, indole-3-carbinol, diindolylmethane and phenethyl isothiocyanate in protection against cancer and cancer-fighting are discussed. Losses of nutrients and active compounds during cooking, microwaving, and blanching of vegetables which may be more substantial than commonly perceived are also reviewed.</p></abstract>

Health-promoting phytonutrients in cruciferous vegetables have been gaining attention for their powerful effects in combating cancer. This review concerns anticancer properties of cruciferous green vegetables of "Brassica" genus such as broccoli, kale, Brussels sprouts, watercress. The role and mechanisms of action of cruciferous active compounds such as sulforaphane, indole-3-carbinol, diindolylmethane and phenethyl isothiocyanate in protection against cancer and cancer-fighting are discussed. Losses of nutrients and active compounds during cooking, microwaving, and blanching of vegetables which may be more substantial than commonly perceived are also reviewed.

Cancer Preventing Properties of Cruciferous Vegetables

Research Institute of Vegetable Crops, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland

Journal of Fruit and Ornamental Plant Research

{"article-title":"Cancer Preventing Properties of Cruciferous Vegetables"}

Health-promoting phytonutrients in cruciferous vegetables have been gaining attention for their powerful effects in combating cancer. This review concerns...

Cancer Preventing Properties of Cruciferous Vegetables

Publié en ligne: 31 juil. 2009

Pages: 5 - 18

DOI: https://doi.org/10.2478/v10032-009-0001-3

Mots clés
cruciferous vegetables, cancer, glucosinolates, isothiocyanates, sulforaphane, indole-3-carbinol, diindolylmethane

This content is open access.

Cancer Preventing Properties of Cruciferous Vegetables

Publié en ligne: 31 juil. 2009

Pages: 5 - 18

DOI: https://doi.org/10.2478/v10032-009-0001-3

Mots cléscruciferous vegetables, cancer, glucosinolates, isothiocyanates, sulforaphane, indole-3-carbinol, diindolylmethane

This content is open access.

Mots clés
cruciferous vegetables, cancer, glucosinolates, isothiocyanates, sulforaphane, indole-3-carbinol, diindolylmethane