Category Archives: Cruciferous Vegetables

Isothiocyanates and Cancer

Posted on April 25, 2012 by Robert Barrington

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

Posted on May 12, 2011 by Robert Barrington

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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Water Cress and Cancer

Posted on May 8, 2011 by Robert Barrington

Water cress is part of the same group of cruciferous vegetables as broccoli, cauliflower, brussel sprouts and kale (family brassicaceae). These vegetables are a rich source of dietary glucosinoliates which are a class of sulphur and nitrogen containing glycosides (figure … Continue reading →

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Myrosinase and Isothiocyanates

Posted on May 3, 2011 by Robert Barrington

Plants produce a wide variety of compounds, some of which have demonstrated protective effects against degenerative diseases in man. For example, consumption of cruciferous vegetables such as cauliflower, kale, broccoli, brussel sprouts and cabbage is associated with a reduced incidence … Continue reading →

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