Plants are a rich source of nutritious substances. A large group of these compounds are substances with antioxidant activity that fights against free radicals and cellular damage.
In the family of Brassicaceae vegetables, Brassica, is the largest and most widely consumed group of plants in Europe and all over the world. The beneficial effects of Brassica vegetables on human health have been linked to the presence of phytochemicals, metabolites, vitamin C, vitamin E, carotenoids, sulfur-organic compounds and antioxidants (polyphenols) that prevent oxidative stress, initiate detoxification, stimulate the immune system, and stop malignant cellular changes in numerous studies.
Brassicaceae foods include broccoli, Brussels sprouts, brocco-sprouts, cabbage, cauliflower, collards, kale, kohlrabi, Chinese cabbage, turnips, rutabaga and mustard seed.
Boiling reduces the level of anticancer compounds, but steaming, microwaving, and stir frying do not result in significant loss. Steaming the vegetable for three to four minutes is recommended to maximize sulforaphane. Do not forget to flavor and garnish with olive oil, minced garlic and your favorite herbs like basil or dill. Enjoy daily!!!
http://www.ncbi.nlm.nih.gov/pubmed/23631258 https://en.wikipedia.org/wiki/Brassica
In the family of Brassicaceae vegetables, Brassica, is the largest and most widely consumed group of plants in Europe and all over the world. The beneficial effects of Brassica vegetables on human health have been linked to the presence of phytochemicals, metabolites, vitamin C, vitamin E, carotenoids, sulfur-organic compounds and antioxidants (polyphenols) that prevent oxidative stress, initiate detoxification, stimulate the immune system, and stop malignant cellular changes in numerous studies.
Brassicaceae foods include broccoli, Brussels sprouts, brocco-sprouts, cabbage, cauliflower, collards, kale, kohlrabi, Chinese cabbage, turnips, rutabaga and mustard seed.
Boiling reduces the level of anticancer compounds, but steaming, microwaving, and stir frying do not result in significant loss. Steaming the vegetable for three to four minutes is recommended to maximize sulforaphane. Do not forget to flavor and garnish with olive oil, minced garlic and your favorite herbs like basil or dill. Enjoy daily!!!
http://www.ncbi.nlm.nih.gov/pubmed/23631258 https://en.wikipedia.org/wiki/Brassica
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