torquemaniac
04-08-2004, 10:57 AM
http://www.gixxer.com/forums/images/graemlins/wink.gif Cruciferous vegetables treat potential carcinogens the way Tony Soprano does a snitch. By the time members of the cruciferous family (see list below) are through with them, there's nothing left but harmless substances to be excreted.
Cruciferous vegetables' anti-cancer firepower comes from phytochemicals called isothiocyanates, which stimulate our bodies to break down potential carcinogens. Sulforaphane, found in broccoli and in even more concentrated form in broccoli sprouts, is a well-known isothiocyanate. It stimulates the body to produce enzymes that detoxify carcinogens. Among men and women aged 50 to 74 in a study from Harbor UCLA Medical Center in Torrance, Calif., participants who ate the most broccoli (average: 3.7 half-cup cooked servings weekly) were only half as likely to develop colorectal cancer as subjects who said they never ate broccoli.
Broccoli sprouts contain 20 to 50 times the amount of sulforaphane in mature broccoli. That means you'll get as much sulforaphane in a few tablespoons of broccoli sprouts as in a pound of broccoli. When scientists at Johns Hopkins University in Baltimore fed broccoli sprouts to rats for several days, and then gave them carcinogens, the animals developed smaller, fewer and slower-growing tumors than the ones that didn't eat sprouts.
Watercress contains a powerful compound called PEITC (phenethyl isothiocyanate, if you're wondering), which is not only cancer-preventive in general, but specifically blocks the nicotine in cigarette smoke from causing lung tumors in animals. PEITC is at its highest levels in raw watercress, although some remains after cooking.
Many cruciferous vegetables also contain indole-3-carbinol, a compound that affects sex-hormone metabolism involved with the progression of prostate, breast and ovarian cancers. Men between 40 and 64 who ate three or more half-cup servings of cruciferous vegetables a week were 41 percent less likely to develop prostate cancer, according to researchers at the Fred Hutchinson Cancer Research Center in Seattle.
MEET THE CRUCIFERS
Arugula
Beet greens
Bok choy
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Chinese cabbage
Collard greens
Daikon
Horseradish
Kale
Kohlrabi
Mustard greens
Radishes
Rutabaga
Swiss chard
Turnips
Watercress
via Yahoo! (http://health.yahoo.com/search/miavita?lb=s&p=id%3A38024)
Cruciferous vegetables' anti-cancer firepower comes from phytochemicals called isothiocyanates, which stimulate our bodies to break down potential carcinogens. Sulforaphane, found in broccoli and in even more concentrated form in broccoli sprouts, is a well-known isothiocyanate. It stimulates the body to produce enzymes that detoxify carcinogens. Among men and women aged 50 to 74 in a study from Harbor UCLA Medical Center in Torrance, Calif., participants who ate the most broccoli (average: 3.7 half-cup cooked servings weekly) were only half as likely to develop colorectal cancer as subjects who said they never ate broccoli.
Broccoli sprouts contain 20 to 50 times the amount of sulforaphane in mature broccoli. That means you'll get as much sulforaphane in a few tablespoons of broccoli sprouts as in a pound of broccoli. When scientists at Johns Hopkins University in Baltimore fed broccoli sprouts to rats for several days, and then gave them carcinogens, the animals developed smaller, fewer and slower-growing tumors than the ones that didn't eat sprouts.
Watercress contains a powerful compound called PEITC (phenethyl isothiocyanate, if you're wondering), which is not only cancer-preventive in general, but specifically blocks the nicotine in cigarette smoke from causing lung tumors in animals. PEITC is at its highest levels in raw watercress, although some remains after cooking.
Many cruciferous vegetables also contain indole-3-carbinol, a compound that affects sex-hormone metabolism involved with the progression of prostate, breast and ovarian cancers. Men between 40 and 64 who ate three or more half-cup servings of cruciferous vegetables a week were 41 percent less likely to develop prostate cancer, according to researchers at the Fred Hutchinson Cancer Research Center in Seattle.
MEET THE CRUCIFERS
Arugula
Beet greens
Bok choy
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Chinese cabbage
Collard greens
Daikon
Horseradish
Kale
Kohlrabi
Mustard greens
Radishes
Rutabaga
Swiss chard
Turnips
Watercress
via Yahoo! (http://health.yahoo.com/search/miavita?lb=s&p=id%3A38024)