Studies

Beneficial Compounds in Cruciferous Vegetables

Cruciferous vegetables and their extended family are cancer-fighting foods. The latest studies showed that when concentrated cauliflower juices were tested on in vitro human breast cancer cells – both estrogen receptor (ER)-positive and ER-negative – it inhibited their growth. Higher juice concentrations even kill some cells.

Introduction

Cruciferous vegetables are unique in that they are rich in sulfur-containing compounds known as glucosinolates that are responsible for the bitter taste. Chewing or chopping cruciferous vegetables causes the enzyme myorosinase to break down the glucosinolate compounds into bioactive glucosinolate products such as isothiocyanantes and indole-3-carbinol.

Cancer Prevention

Cruciferous vegetables are good sources of nutrients and phytochemicals that work synergistically to help prevent cancer. The glucosinolate hydrolysis products could help prevent cancer by enhancing the elimination of carcinogens before they damage DNA, or alter cell signaling pathways that help prevent normal cells from being transformed into cancerous cells. Some glucosinolate hydrolysis products may alter the metabolism or activity of hormones like estrogen in ways that inhibit the development of hormone-sensitive cancers such as breast cancer.

Breast Cancer

In June 2005, The Journal Nutrition published a study and its results suggest that cauliflower juices are potential chemopreventive agents. Italian scientists at the University of Urino investigated the chemoprotective effects of the cauliflower juices on human breast cancer cells. Scientists claim to have discovered the mechanism of action by which the cauliflower may offer protection against breast cancer. A variety of cauliflower was tested and all suppressed cell proliferation in a dose-dependent manner. Cell growth inhibition and cell death occurred at high juice concentrations; however there was no evidence of apoptosis.