| Cruciferous
vegetables and cancer Cruciferous
or Brassica vegetables are so named because they come from plants in the family known to
botanists as Cruciferae or alternately, Brassicaceae. Many commonly consumed cruciferous
vegetables come from the Brassica genus, including broccoli, Brussels sprouts, cabbage,
cauliflower, collard greens, kale, kohlrabi, mustard, rutabaga, turnips, bok choy and
Chinese cabbage. Arugula, horse radish, radish, wasabi and watercress are also cruciferous
vegetables.
Cruciferous vegetables are unique in that
they are rich sources of glucosinolates, sulfur-containing compounds that are responsible
for their pungent aromas and spicy (some say bitter) taste. The hydrolysis (breakdown) of
glucosinolates by a class of plant enzymes called myrosinase results in the formation of
biologically active compounds, such as indoles and isothiocyanates. Myrosinase is
physically separated from glucosinolates in intact plant cells. However, when cruciferous
vegetables are chopped or chewed, myrosinase comes in contact with glucosinolates and
catalyzes their hydrolysis. Scientists are currently interested in the potential for high
intakes of cruciferous vegetables as well as several glucosinolate hydrolysis products to
prevent cancer.
More info here
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