Skip to comments.Broccoli, Cabbage, Cauliflower: The Vegetables That May Prevent Cancer
Posted on 02/08/2006 3:16:55 PM PST by blam
Broccoli, cabbage, cauliflower: the vegetables that may prevent cancer
· Foods contain chemicals that help repair DNA
· Study backs link between diet and disease
Ian Sample, science correspondent
Wednesday February 8, 2006
The Guardian (UK)
Natural chemicals found in soya beans and vegetables such as broccoli, cabbage and cauliflower boost the body's ability to repair damaged DNA and may prevent cells turning cancerous, scientists said yesterday. Studies have suggested that eating vegetables appears to provide some protection against certain cancers, but until now the reason why has been a mystery.
Researchers at Georgetown University in Washington DC believe the answer lies with two naturally occurring compounds. The first, indole-3-carbinol or I3C is abundant in vegetables including broccoli and cabbage, while the second, genistein, occurs naturally in soya beans.
The researchers found that when the chemicals were added to cells they boosted the activity of two genes, known as BRCA1 and BRCA2, both of which play a crucial role in detecting damaged DNA and marshalling a cell's response to fix it. Mutations in either of these genes often lead to breast, ovarian and prostate cancer because they are unable to prevent damaged DNA being passed on to the next generation of cells.
Writing in the British Journal of Cancer, the researchers said that since very low levels of BRCA proteins are seen in cancerous cells, higher levels might prevent cancer developing.
"We know that one of the functions of the BRCA1 and BRCA2 genes is to maintain genomic integrity, and to do that, they first have to be able to detect DNA damage and signal to the cell that it is there, and then become involved in repairing it," said Eliot Rosen, the lead author of the study.
(Excerpt) Read more at guardian.co.uk ...
I eat at least one serving of these vegatables daily. Today I had three.
Wild kale, actually.
I guess I'll have to die of cancer then, as I can't stand eating any of them.
Neuman, " FOUL WEED ! "
I am not worried though, I am sure next years study to expose that they are in fact toxic.
"The best way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd druther not."
Or, as a physician told a friend of mine decades ago, "If it tastes good, it's bad for you."
Sigh... Mine will be a short but happy life :0)
Well then, pass the Bean-O.
These are, I believe, the cruciferous vegetables.
As far as I'm concerened, delicous one and all...
Low-fat diet may not reduce cancer and heart risks
17:22 08 February 2006
NewScientist.com news service
Eating a low-fat diet with plenty of fibre does not reduce the risk of certain cancers and heart disease in postmenopausal women, suggest three major new studies.
But many experts are unconvinced by the research, asserting there are weaknesses in its design, and stressing the many studies which back the importance of a low-fat, healthy diet in preventing cancer and cardiovascular disease.
The three related studies followed 50,000 women from the Womens Health Initiative trial over 8 years. No statistically significant difference was seen in the rates of breast cancer, colorectal cancer or cardiovascular disease between women on a reduced fat diet eating five portions of fruit and vegetables and six portions of grains each day compared with those who made no dietary changes.
Evidence from this study, along with that from polyp prevention trials, strongly suggests that lowering dietary fat intake and increasing fruit, vegetable and fibre intake in mid-to-late life cannot be expected to reduce the risk of colorectal cancer in this length of time, writes one research team led by Shirley Beresford at the University of Washington, Seattle, US.
The breast cancer study did find a reduced risk with a low-fat, high fibre diet, but this finding was not statistically significant. Its authors say this suggests that if the diet was eaten for longer than eight years the reduction in risk could become significant.
The length of the study was one of the study features criticised by others. "Eight years of follow-up is too short a time to show an effect," Michael Fine, from Rhode Island Hospital, told ABC News. "Let's wait for 15 to 30 years of follow-up before we judge significance."
Other experts say that the amount of fat cut in the diet was not enough. "It is easy to identify a number of important reasons why this study did not agree with previous research, Judy O'Sullivan at the British Heart Foundation told the BBC. The diet "didn't reflect current advice for good heart health, such as salt reduction, increasing intake of good fats such as those in oily fish, and increasing exercise".
O'Sullivan added: "Most of the women in the study were overweight or obese, which increases your risk of developing diabetes another risk factor for heart disease."
Journal reference: Journal of the American Medical Association (vol 295, p 629, p 643, p 655)
Broccoli only today.
You're really an optimist!
Don't forget kale.
"Broccoli, cabbage and cauliflower".......I like them all,but I could fill a tanker truck with gas if I get anywhere near this stuff!!
Synonyms: I3C, 3-hydroxymethyl indole, 3-indole methanol
Description: Pure indole-3-Carbinol is an off-white solid belonging to the group of indoles. Indole-3-carbinol is only formed in these vegetable after crushing or during cooking.
Distribution: The phytochemical indole-3-carbinol is found in cruciferous vegetables such as cabbage, cauliflower, broccoli, kale and brussels sprouts. Indole-3-carbinol is made from indole-3-glucosinolate by the enzyme myrosinase. This enzyme is only activated after maceration of the vegetables. Action of Indole-3-Carbinol: Indole-3-carbinol is a strong antioxidants and stimulators of detoxifying enzymes. Indole-3-Carbinol seems to protect the structure of DNA. Indole-3-carbinol blocks estrogen receptor sites on the membranes of breast and other cells, thereby reducing the risk of breast and cervical cancer.
Indole-3-carbinol increases the ratio of 2-hydroxyestrone to 16 alpha-hydroxyestrone and inhibits the 4-hydroxylation of estradiol. This is a favourable action of indole-3-carbinol because 16 alpha-hydroxyestrone and 4-hydroxyestrone have carcinogenic action. The estrogen metabolite 2-hydroxyestrone has protective against several types of cancer. Studies with animals have demonstrated that indole-3-carbinol reduced the carcinogenic affects of aflatoxins.
The influence of indole-3-carbinol on the development of prostate cancer is less clear. Most studies report protective effects but a few studies indicate that indole-3-carbinol may promote prostate cancer formation. Indol-3-carbinol protects against carcinogenic effect of pesticides and other toxins.
I like brussel sprouts and your cooking method sounds yummy!
You'll just be an OFFENSIVE old man :)
Not Fair!!!!!!! Why can't it be green beens, corn and mashed potatoes? Not fair that it has to be yukky stuff.
I don't particularly like them either so what I do is dice them up raw into really small pieces and put either Italian dressing or cole slaw dressing on them. It's pretty tasty that way.
>>I like them all,but I could fill a tanker truck with gas if I get anywhere near this stuff
I think we might have solved our foreign oil crisis then.
"More broccoli, cabbage and cauliflower please. No gas-x for me, I'm doing it for the children ..."
Synonyms: 5, 7-dihydroxy-3- (4-hydroxyphenyl)-4H-1-benzopyran-4-one, 4', 5, 7-trihydroxyisoflavone
Description: Genistein is an isoflavone belonging to the group of flavonoids. Because of this similarity of the structure of genistein to that of estrogen genistein is also a phytoestrogens, together with daidzein. Genistein is the aglycone (without sugar component) of the glycoside genistin.
Distribution: The main source of genistein are soybeans. Other legumes, such as chickpeas, contain small amounts of genistein.
Action of Genistein: Genistein works on several fronts: it acts as a phytoestrogens and as an antioxidant.
The estrogenic activity of genistein has been confirmed in many studies. Of all the isoflavones, genistein has the strongest estrogenic activity.
Genistein is a strong antioxidant. Genistein removed damaging free radicals and reduces lipid peroxidation. Only oxidized LDL cholesterol is absorbed by the arterial cells. Prevention of the oxidation of LDL cholesterol will reduce the risk for arteriosclerosis. Gensistein prevents the formation of hearth attacks and strokes by acting as anticlotting agent. Genistein increases the activity of other antioxidant enzymes such as glutathione peroxidase, superoxide dismutase and glutathione reductase. Studies have shown that genistein can also influence the growth of cells which are not hormone-dependent. Genistein seems to inhibit the activity of tyrosine kinase, which plays an important role in cell growth. Reduction of tyrosine activity will result in a reduced cancer risk.
Genistein seems to reduce the risk for some hormone related cancers, principally breast cancer and prostate cancer. Epidemiological studies show that consumption of isoflavones may protect against breast and prostate cancer. High dietary intake of soy products China and Japan are linked with low incidence of these cancers. There are lots of theories to explain the anti-cancer action of genistein: inhibition of angiogenesis, inhibition of tyrosine kinases, antioxidant property, and anti-estrogen action (it is known that estrogen increases risk for certain cancers). Genistein binds with estrogen receptors, preventing the estrogen from binding and initiating cancer growth.
The estrogenic effect of genistein may also explain its protective action against osteoporosis.
Genistein is also used to ease menopause symptoms, such as hot flushes.
Facts about Genistein: The main source of genistein is the glucoside genistin. Before genistein can act it first needs to be released from genistin. This normally happens in the stomach (acid hydrolysis) and intestine (action of bacterial enzymes). Some genistein supplements contain genistein which has been hydrolysed in a chemical process.
Publications: Abstracts about Genistein
"You'll just be an OFFENSIVE old man :)"
Some would argue that I already am. ;)
I hate brussels sprouts, cauliflower and kale are OK though.
You left the last two steps off of the recipe:
Pour cooked sprouts into the dispos-all and order a pizza.
Mr. Inspectorette and I love them all, and cook them by steaming for 6-7 minutes, then saute with olive oil and garlic. Great for Brussels sprouts too! Magnifico!
Ah-ha the key word here is butter! I agree, but then again I'm of the frame of mind you can put butter on a (insert word of choice here). and it'd probably taste wonderful.
From this, one could conclude that breaking wind will prevent cancer. In particular, cabbage gives me the wind something fierce, and a foul wind it is.
Also, sprinkling a good amount of bread crumbs sauteed in butter on top of them (brussel sprouts) helps.
Broccoli and cauliflower in small quantities, chopped up, add a lot to the taste of minestrone soup.
The only way I will eat them is if they are in tempura and I drink copious amounts of sake. That seems to take the edge off.
You must be Polish.Pierogi with kapusta...is there a better food in this world? I don't think so.
yep, 1/2 polish 1/2 serbian. Kapusta is the best especially in the winter. My grandfather and dad made their own, I did a few times but it's easier to buy the bagged stuff. Ever have it fried with pork chops and onion?
Talk about greenhouse gasses!
Bump for later.
Not to be eaten if you are on coumadin.
Mmmmm, broccoli . . . with butter and something from the spice rack, maybe a little lemon pepper or basil . . . or cheese . . .
Ditto what I just said for Brussels sprouts. Butter those bad boys and pass 'em my way!
And I bet "blam" is a good description of the effect on your digestive tract.....(;-)
LOL, my sister insisted that we start juicing carrots and the juice tastes great. One morning I was listening to the news and they reported about the broccoli and I got the great idea of juicing it. OMG! It tasted awful and I said basically the same thing.
None of you have ever had an egg roll? I've never seen one that wasn't stuffed with cabbage.
And if you take sauerkraut on your hot dog, you have just had another serving of cabbage.
I've been lovin' broccoli, cauliflower, cabbage, collards and Brussels sprouts since I was a kid. Like 'em raw, boiled or sauteed. Have eaten more than my share of each, eat 'em all the time.
Damn near died of cancer in '89...
Tastes like mashed cauliflower ... but still good.
Anything about methane poisoning?
We have a Boston terrier who takes care of that for us.
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