Cruciferous Vegetables

See also :

• Glucosinolates
• Sulforaphane
• Indole-3-carbinol
• Broccoli
• Brussels Sprouts
• Cauliflower
• Cabbage
• Arugula
• Bok Choy
• Collards
• Horseradish
• Black Radish
• Kale
• Mustard Greens
• Rapini
• Rutabaga
• Swiss Chard
• Turnip Greens
• Kohlrabi
• Wasabia Japonica
• Watercress

Special Precautions of Cruciferous Vegetables

• Cruciferous Vegetables are excellent accumulators of heavy metals, including thallium. Cruciferous vegetables include: kale, broccoli, cauliflower, cabbage, brussels sprouts, collard and mustard greens. While considering kale’s explosion in popularity, Hrecent reports made the link between cruciferous vegetables and possible thallium toxicity.
• Anti-Thyroid or Goitrogenic : All members of the cabbage family -- broccoli, Brussels sprouts, cabbage, Chinese cabbage, kale, mustard, turnip, black red radish -- can cause goiter because they all contain glucosinolates. Glucosinolates are modified amino acids. Goiter is the enlargement of the thyroid gland due to iodine deficiency. When radish is chopped or chewed, glucosinolates break down into isothiocyanate, oxazalidine-2-thione, nitrite and thiocyanate ion. Isothiocyanates, oxazalidine-2-thione and isothiocyanate ion can cause goiter, by interfering with the production and secretion of essential thyroid hormones. Without these hormones, the body's ability to burn and use energy is jeopardized.
• Cruciferous vegetables contain goitrogens that block thyroid peroxidase which suppress your thyroid glands ability to use iodine properly : when eaten raw they can disrupt your thyroid’s ability to produce hormones.

Benefits and uses of Cruciferous Vegetables are

• Cruciferous vegetables are rich in nutrients, including several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K; folate and minerals.
• They also are a good fiber source.
• Cancer : Cruciferous vegetables contain a group of substances known as glucosinolates, which are sulfur-containing chemicals. These chemicals are responsible for the pungent aroma and bitter flavor of cruciferous vegetables. During food preparation, chewing, and digestion, the glucosinolates in cruciferous vegetables are broken down to form biologically active compounds such as indoles, nitriles, thiocyanates, and isothiocyanates. Indole-3-carbinol (an indole) and sulforaphane (an isothiocyanate) have been most frequently examined for their anticancer effects. Indoles and isothiocyanates have been found to inhibit the development of cancer in several organs in rats and mice, including the bladder, breast, colon, liver, lung, and stomach.