Cruciferous Vegetables Kills Cancer Cells: It has been proved in many studies that green leafy vegetables protect the body from many types of diseases. But in modern times, people have started consuming less green leafy vegetables. Due to this, diseases have also started increasing among people. A report by the University of California claimed that regular consumption of cruciferous vegetables greatly reduces the risk of cancer cells developing or progressing in the body. Before you get confused, let us tell you that cruciferous vegetables include vegetables like cauliflower, cabbage, broccoli, kale, Brussels sprouts. That is, if even one of these vegetables is consumed daily, the risk of many diseases including cancer can be greatly reduced.
How do these vegetables kill cancer cells?
According to UCL Health, a research has proved that a phytochemical called sulforaphane is found in cruciferous vegetables. Sulforaphane is a type of plant compound. It has anti-cancer properties. According to research, the consumption of sulforaphane can reduce the risk of prostate cancer, breast cancer, colon cancer and oral cancer to a great extent. Sulforaphane does not allow cancer cells to grow. In a way, it does not allow normal cells to turn into cancer cells.
These 5 vegetables are enemies of cancer
- Kale- According to a report by Healthline, kale is a leafy vegetable. It contains powerful nutrients. It contains many types of antioxidants, vitamin C, vitamin K and beta carotene. According to a research, the sulforaphane present in kale stops cancer cells at the molecular level.
- Cabbage- Cabbage also has anti-cancer properties. Cabbage has the highest fiber content. Apart from this, it contains many elements like vitamin C, vitamin K, potassium, magnesium. Sulforaphane is also found in cabbage.
- Garden Cress-Garden cress is a type of herb. It is also called Halim, Chandrasura and Holan. It is also full of nutrients. Garden cress is also anti-inflammatory and anti-toxin. According to a research, when the element extracted from garden cress was given to people suffering from cancer, the number of cancer cells decreased and the number of healthy cells increased.
- Cauliflower- Cauliflower is the most commonly consumed vegetable in India. Although people eat a lot of cauliflower during the season, they rarely eat it after the season. But cauliflower has anti-cancer properties. A compound called sulforaphane prevents cancer cells from growing.
- Broccoli- Broccoli is like cauliflower but while cauliflower is white in colour, broccoli is completely green. It contains many nutrients as well as bioactive compounds that reduce inflammation in the body. Reducing inflammation reduces the risk of many chronic diseases including cancer. According to research, broccoli reduces the risk of breast, prostate, gastric, colorectal, kidney and bladder cancer.
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Tags: health, health tips, Lifestyle
FIRST PUBLISHED : June 24, 2024, 12:02 IST