These organosulfur phytonutrients are responsible for the pungent aroma and bitter flavour of Brassica vegetables. When chopped or chewed, the glucosinolates are broken down into various sulfur-rich compounds including allyl-isothiocyanate, Indole-3-carbinol and sulforaphane, which are all known for their anti-carcinogenic properties (carcinogen is a substance or agent that is a direct cause of cancer).
Sulforaphane has been shown to kill cancer stem cells (CSCs) and hinder the growth of tumours. Sulforaphane also seems to stimulate a variety of antioxidant defence pathways in ours bodies that can actively reduce oxidative stress – which stops cell damage and DNA mutation along with premature ageing.
Allyl-isothiocyanate has shown it’s ability to reduce or slow down tumour growth. Studies show that a diet rich in Brassica vegetables is associated with a decreased risk of cancer (especially lung, throat, stomach and colon cancer), so that fact makes this phytonutrient very important to include in your everyday diet.