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).
Indole-3-carbinol boosts DNA repair in cells and appears to block the growth of cancer cells.
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.
Glucosinolates are readily available in the Brassica veggie family