Cancer and Cruciferous Vegetables

The studies below found some significant facts regarding health effects of certain food.  This is an attempt by us to interpret the findings so that it could be implemented in everyday health practices.  It has to be understood that good eating habits are necessary for optimal health and that means that a variety of good foods have to be consumed every day.  We do believe that some food has medicinal value and could be used to help in the prevention and support of treatment in certain illnesses.  However, if it is not part of a good nutritious diet, it might lose its value.    Although we do believe in the power of natural food, we absolutely do not claim to cure any disease through the consumption of specific food.

Zhang, Y, Talalay, P, et al. A Major Inducer of Anticarcinogenic Protective Enzymes from Broccoli: Isolation and Elucidation of Structure. Proc Natl Acad Sci U S A 89(6)2399-403. PMC48665

It is already known that the consumption of vegetables, especially cruciferous vegetables, reduces the risk of developing cancer. This paper identified that the consumption of cruciferous vegetables increases the production of 2nd phase liver detoxification enzymes, thus speeding up detoxification.  These findings underscore the role of toxins in the development of cancer and how detoxification could protect against development of the disease.  


Riso, P, Martini, D, et al. DNA Damage and Repair Activity after Broccoli Intake in Young Healthy Smokers. Mutagenesis 25(6)595-602.

In this study 27 young, healthy smokers consumed steamed broccoli to test the effect on DNA damage caused by smoking.  It was found that the DNA was protected from damage.  This was an indication that the overall antioxidant status of these smokers improved because of the diet high in sulforaphane.