Research shows that cruciferous vegetables – like broccoli, cauliflower and Brussels sprouts – contain a variety of cancer-protective substances. Here’s an update on what some of the ongoing research shows.
A major breakthrough in diet and cancer research took place in 1992, when Drs. Paul Talalay and Yuesheng Zhang isolated the potent phytochemical sulforaphane from broccoli with funding from AICR. Five years later, with his colleague Dr. Jed Fahey, Dr. Talalay found sulforaphane to be particularly abundant in broccoli sprouts. Since then, even more phytochemicals in cruciferous vegetables have shown anti-cancer potential. Drs. Talalay and Zhang discovered that sulforaphane helps prevent cancer by activating protective phase-2 enzymes. Enzymes are proteins in the body that speed up many reactions. Phase-2 enzymes detoxify carcinogens by making them water-soluble so that they can be excreted from the body. Another property that makes sulforaphane and other phase-2 inducers so effective in cancer prevention is that they are “indirect” antioxidants. “While a direct antioxidant like vitamin C gets knocked out right away in order to exert its effect, many phase-2 enzymes induced by sulforaphane have antioxidant functions that persist in the body for two or three days,” explains Dr. Fahey. In general, Dr. Fahey advises eating vegetables as food rather than taking pills of isolated phytochemicals because he is “absolutely convinced” that these naturally occurring substances are more effective working together in the body than apart. Dr. Fahey and other scientists have found that sulforaphane can effectively and directly block breast, colon, stomach and bladder tumors in animals. The next step in Dr. Fahey’s research is to determine whether sulforaphane activates protective enzymes in women at risk for breast cancer. With funding from AICR, scientists like Dr. Fahey will continue to explore how specific substances in these vegetables may work to protect against cancers of the endometrium, cervix, colon, liver, lung, prostate and stomach. In the meantime, AICR recommends eating cruciferous vegetables regularly as part of a varied, plant-based diet.
A Wealth of Phytochemicals All cruciferous vegetables contain powerful cancerfighting phytochemicals, including: diindolylmethane (DIM), one of many indoles found in these vegetables, has been shown to inhibit proteins associated with breast and ovarian cancers. crambene, plentiful in Brussels sprouts, may offer the most preventive benefits when combined with indole-3-carbinol (I3C). glucosinolates, which turn into powerful protective agents called isothiocyanates when a cruciferous vegetable is chewed or chopped. May reduce inflammation, a factor in cancer development.
AICR Guidelines for Cancer Prevention The choices you make about food, physical activity and weight management can reduce your chances of developing cancer. • Choose mostly plant foods, limit red meat and avoid processed meat. • Be physically active every day in any way for 30 minutes or more. • Aim to be a healthy weight throughout life. And always remember – do not smoke or chew tobacco.
CancerResource AICR’s Free Resource Guide for Cancer Patients If you or someone you know has been recently diagnosed with cancer, call AICR about CancerResource – a free information program to help cancer patients take a more active and informed role in their treatment. CancerResource provides the latest information on: Treatment options • Second opinions • Questions to ask your doctor • Handling your emotions • Side effects from treatment • Dietary problems • Other important issues. AICR’s CancerResource is now available for breast cancer, prostate cancer, colon cancer and lung cancer. For more information, call 1-800-843-8114, ext. 37, Monday-Friday, 9 am-5 pm, Eastern Time or visit www.aicr.org.
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