Category Archives: Cruciferous Vegetables

Detoxification Enzyme Systems

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Brassica Isothiocyanates

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Cabbage, Glutamine and The Gut

Cabbage is a cruciferous vegetable belonging to the same Brassica genus as broccoli, kale, watercress, brussel sprouts, turnips and rape seed. Cabbage has historically been grown in cooler climates where it yields a higher weight per acre of land in … Continue reading

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Water Cress: The Forgotten Brassica Vegetable

Watercress is a semi-aquatic plant with alternate toothed leaves and small white flowers (figure 1). The watercress plant is native to Western and central Europe, and can be found in the United Kingdom growing in streams and ditches. The popularity … Continue reading

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Brussels Sprouts as a Source of Glucosinolates

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For How Long Should You Cook Broccoli?

roccoli and other cruciferous vegetables of the Brassica family such as radishes, rape seed, water cress, kale, sprouts, turnips and cauliflower contain glucosinolates. Metabolites of glucosinolates, the isothiocyanates, are implicated in protection from cancer because they induce phase II detoxification … Continue reading

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How Do Plant Foods Prevent Cancer?

arcinogenesis is an incredibly complex process and the exact aetiology is not fully understood. Mainstream medicine has failed to make any progress at reducing cancer rates because the paradigm adopted by the pharmaceutical companies is one that seeks maximum profit … Continue reading

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Brassica Glucosinolates

The Brassica family of vegetables, including broccoli, kale, water cress, rape seed, Brussels sprouts, cabbage, turnip, mustard and radishes, are the only plant source of the sulphur containing glucosinolate compounds. Chemically, glucosinolates are β-thioglucoside N-hydroxysulfates with a variable side chain … Continue reading

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Isothiocyanates and Cancer

Cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts, water cress, kale and cabbage contain a class of chemicals called glucosinolates. Glucosinolates are of interest because they are converted in humans to indoles and isothiocyanates, which have been shown to have … Continue reading

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Cruciferous Vegetables and Detoxification

Cruciferous vegetables such as broccoli, cauliflower, brussel sprouts, kale and water cress (brassicaceae family) are a good source of glucosinolates. Glucosinolates are phytochemicals that can be converted into isothiocyanates by the plant based enzyme myrosinase, or by bacterial myrosinase in … Continue reading

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