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cruciferous vegetables
How Cruciferous Vegetables Help Prevent Prostate Cancer
Cruciferous vegetables are a family of
vegetables named for their cross shaped (crucifer) flower petals.
When cruciferous vegetables are damaged or chewed on the plant
produces a compound known as sulforaphane. Sulforaphane increases
the activity of proteins in the body and helps repair damage caused
by cancer promoting agents, this in turn, slows the development of
cancer.
Research has shown that the consumption of cruciferous vegetables can decrease the risk of developing prostate cancer. In the Health Professionals Follow-Up Study, data showed that men who ate greater than five servings of cruciferous vegetables per week, for eight years prior to the study, reduced their risks of developing prostate cancer by 10-20%. Furthermore, the study showed that men younger than 65 years of age, who had been diagnosed with organ-confined prostate cancer (meaning the cancer had not yet spread to other areas outside of the prostate gland) showed greater benefits from consuming cruciferous vegetables than those who were older and diagnosed in the more advanced stages of the disease. This suggests that cruciferous vegetables are more protective against prostate cancer when consumed during the earliest stages of tumor development.
Research has also shown cruciferous vegetables provide a greater benefit when eaten raw rather than cooked. This is because the enzyme responsible for the release of sulforpahane is inactivated when exposed to heat. This suggests that raw cruciferous vegetables provide a greater concentration of sulforaphane than cooked vegetables, and therefore have a greater capacity to fight against the development of prostate cancer.
Finally, out of all of the cruciferous vegetables available, the two that have shown the greatest benefit in preventing prostate cancer are cauliflower and broccoli. Cauliflower and broccoli are particularly high in the pre-cursor to sulforaphane, and thus form the greatest concentrations of the compound when consumed. Other cruciferous vegetables that do not have such high concentrations of sulforaphane, but still provide benefits include:
Arugula
Cabbage
Kale
Rutabagas
Bok choy
Chard
Mustard Greens
Turnips
Brussels sprouts
Collard Greens
Radishes
Watercress
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.
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Research has shown that the consumption of cruciferous vegetables can decrease the risk of developing prostate cancer. In the Health Professionals Follow-Up Study, data showed that men who ate greater than five servings of cruciferous vegetables per week, for eight years prior to the study, reduced their risks of developing prostate cancer by 10-20%. Furthermore, the study showed that men younger than 65 years of age, who had been diagnosed with organ-confined prostate cancer (meaning the cancer had not yet spread to other areas outside of the prostate gland) showed greater benefits from consuming cruciferous vegetables than those who were older and diagnosed in the more advanced stages of the disease. This suggests that cruciferous vegetables are more protective against prostate cancer when consumed during the earliest stages of tumor development.
Research has also shown cruciferous vegetables provide a greater benefit when eaten raw rather than cooked. This is because the enzyme responsible for the release of sulforpahane is inactivated when exposed to heat. This suggests that raw cruciferous vegetables provide a greater concentration of sulforaphane than cooked vegetables, and therefore have a greater capacity to fight against the development of prostate cancer.
Finally, out of all of the cruciferous vegetables available, the two that have shown the greatest benefit in preventing prostate cancer are cauliflower and broccoli. Cauliflower and broccoli are particularly high in the pre-cursor to sulforaphane, and thus form the greatest concentrations of the compound when consumed. Other cruciferous vegetables that do not have such high concentrations of sulforaphane, but still provide benefits include:
Arugula
Cabbage
Kale
Rutabagas
Bok choy
Chard
Mustard Greens
Turnips
Brussels sprouts
Collard Greens
Radishes
Watercress
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.