Cancer Prevention Through Crucifers

Cells

         There are many things around us that put us at risk to cancer:  tobacco use, certain infections, radiation, sedentary lifestyle, poor diet, environmental pollutants. The cell is the fundamental structure of  living organisms. Cancer per se before it can manifest and produce harm to the body begins as abnormally developing cells. Cancer is a complex disease characterized by out of control cell growth.
          Most researches about cancer today are centered on its cure and prevention. One food group has been one of the focuses of these studies - the cruciferous vegetables, as they have been found rich in cancer preventing nutrients. Cruciferous vegetables are rich in several carotenoids ( beta carotene, lutein, xeaxanthin), vitamins C. E and K, folate, minerals and fiber. The cruciferous veggies are as follows:

        arugula                            horseradish

Arugula

        bok choy                         kale
        broccoli                           radishes
        brussels sprouts               rutabaga
        cabbage                          turnips
        cauliflower                       watercress
        collard greens                  wasabi

        Aside from the nutritional content of these vegetables, they contain a
substance called glucosinolate that has been of particular interest to scientists because of its potential to fight against cancer. During the process of food preparation, chewing and digestion,  glucosinolates are broken down into biologically active substances.
According to the National Cancer Institute, these breakdown products are believed to prevent cancer through the following ways:

Kale

•  protect cells from DNA damage
•  help inactivate carcinogens
•  have anti-viral & anti-bacterial effects
•  anti-inflammatory effects
•  induce cell death - normal cells grow, divide and die. Cancer is ultimately a result of cells that uncontrollably grow, divide, invade and do not die. 

        These veggies are readily available in supermarkets and can easily be incorporated in our daily meals as main vegetable course or as side dishes to meat or fish. When you eat cruciferous veggies and smell that pungent aroma and have that somewhat bitter taste, that's because of the glucosinolates...eat more for good health.

                                                                                                               
Photo Credits:
  Cells by ddpavumba
  Arugula by Suat Eman
  Kale by Atsawantarangkul