“A study published in The British Journal of Nutrition has found that people who ate more cruciferous vegetables had less calcium buildup in their aortas (the body’s largest blood vessel) than people who ate less of these vegetables.” [Source: harvard.edu]
Cruciferous vegetables such as broccoli, Brussels sprouts, cabbage, cauliflower, chard, kale, mustard greens, and turnips are high in dietary fiber, as well as in vitamins, minerals, and other phytochemical compounds.
High intakes of these vegetables have been associated with a lower risk of certain cancers, including those of the colon, lung, and pancreas. A lower risk of hormone dependent cancers, such as those of the breast and prostate, has also been noted.
Scientists at the Dr. Rath Research Institute have conducted studies examining the effect that a combination of extracts from cruciferous vegetables has on cancer cells. Among other findings, they observed that the extracts were able to inhibit the growth of melanoma (skin cancer) cells by 80 percent and induce apoptosis (the death of cancer cells).
Phytochemical compounds from cruciferous vegetables are also being explored for their benefits in diabetic neuropathy, Alzheimer’s and Parkinson’s disease, and brain injury.
To learn more about the health protective effects of cruciferous vegetables, read this article on our website.