Research is increasingly showing molecules found in cruciferous vegetables to be useful against a wide range of diseases and health problems. As illustrated in the phytobiologicals section of our website, studies have demonstrated such substances to be effective in protecting against cancer, and in improving cognitive function following traumatic brain injury. They are also being explored for their benefits in diabetic neuropathy, Alzheimer’s disease, and Parkinson’s disease.
Cruciferous vegetables such as broccoli, Brussels sprouts, cabbage, cauliflower, chard, kale, mustard greens, and turnips are high in dietary fiber, as well as also in micronutrients including potassium, calcium, selenium, iron, vitamin A, vitamin C, and other phytochemical compounds. However, it should be noted that the active molecules in cruciferous vegetables are released during their preparation (through chopping, for example) and that most of their nutritive value is lost during cooking. Therefore, to ensure an optimum intake, supplementation of these substances can be beneficial.
To learn more about the health protective effects of cruciferous vegetables, see this article on our website.
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October 6, 2023Cruciferous Vegetables May Help Ease Lung Infections
News
Molecules in cruciferous vegetables like cauliflower and broccoli may help to maintain a healthy barrier in the lungs and ease infection, according to recent research.
[Source: worldhealth.net]
Comment
Research is increasingly showing molecules found in cruciferous vegetables to be useful against a wide range of diseases and health problems. As illustrated in the phytobiologicals section of our website, studies have demonstrated such substances to be effective in protecting against cancer, and in improving cognitive function following traumatic brain injury. They are also being explored for their benefits in diabetic neuropathy, Alzheimer’s disease, and Parkinson’s disease.
Cruciferous vegetables such as broccoli, Brussels sprouts, cabbage, cauliflower, chard, kale, mustard greens, and turnips are high in dietary fiber, as well as also in micronutrients including potassium, calcium, selenium, iron, vitamin A, vitamin C, and other phytochemical compounds. However, it should be noted that the active molecules in cruciferous vegetables are released during their preparation (through chopping, for example) and that most of their nutritive value is lost during cooking. Therefore, to ensure an optimum intake, supplementation of these substances can be beneficial.
To learn more about the health protective effects of cruciferous vegetables, see this article on our website.
Dr. Rath Health Foundation
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