The Incredible Cancer-Fighting Properties of Cruciferous Vegetables
Cruciferous vegetables include:
• Broccoli • Cabbage • Cauliflower • Kale • Brussels sprouts • Collard greens • Bok choy • Arugula • Watercress • Radishes
The anti-cancer effects of these vegetables have long been researched, and studies show that higher intake associated with a reduced risk of many cancers. That’s because vegetables in this family contain two unique compounds sulforaphane and DIM (diindolylmethane), which modulate pathways involved in cancer development and progression. They work in multiple ways to block the development of cancer and to make it difficult for cancer cells to grow and survive.
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