Kale, watercress, bok choy, broccoli, cauliflower, cabbage, brussels sprouts are all members of the cruciferous vegetable family which are very important in any eating plan for cancer management. They have high amounts of glucosinolates, which are a class of compounds that work by releasing two anticancer compounds, isothiocyanates and indoles. These are the active compounds that may prevent the activation of carcinogenic substances and may be of critical importance in fighting the spread of disease.
Brussels sprouts pack a huge punch because they contain the largest content of glucosinolates.
Broccoli also contains an anticancer phytochemical known as sulforaphane. Sulforaphane increases the body’s ability to flush out toxic substances linked to the development of cancer, and is also capable of causing cancer cells to die.
It is important to buy fresh vegetables and to make certain they are not overcooked in order to preserve the potency of their anticancer properties. Avoid cooking the vegetables in large amounts of water because that increases the likelihood of nutrients being washed out. Steaming and stir-frying cruciferous veggies are highly recommended cooking methods in order to preserve the high nutrient content.