Broccoli Sprouts as Inducers of Carcinogen-detoxifying Enzyme Systems: Clinical, Dietary, and Policy Implications

This section is compiled by Frank M. Painter, D.C.
Send all comments or additions to:   Frankp@chiro.org

Proc Natl Acad Sci USA 1997 (Oct 14);   94 (21):   11149–11151 ~ FULL TEXT

Nestle M

Department of Nutrition and Food Studies, New York University, 35 West 4th Street, 10th Floor, New York, NY 10012-1172, USA. nestlem@is2.nyu.edu

Epidemiologic and animal studies have associated certain food plants with pronounced reductions in cancer risk. Among such plants are cruciferous (mustard family) vegetables of the genus Brassica: broccoli, cabbage, cauliflower, and Brussels sprouts, among others. National committees have recommended consumption of these vegetables for cancer prevention since the early 1980s ¹². What characteristics of these vegetables might protect against carcinogenesis? Fahey et al. ¹³ directly address this important question. Brassica vegetables contain little fat, are low in energy, and are sources of vitamins, minerals, and fiberall aspects linked to cancer protection. They also contain a large number of phytochemicals, some of which protect against carcinogenesis in various in vitro and animal testing systems ¹¹. Table 2 summarizes the principal attributes and components of cruciferous vegetables that singly or together might protect against carcinogenesis.

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