Cancer fighting cruciferous vegetables.

New research has greatly advanced scientists' understanding of just how cruciferous vegetables such as Brussels sprouts, cabbage, cauliflower, broccoli, and kale help prevent cancer. When these vegetables are cut, chewed or digested, a sulfur-containing compound called sinigrin is brought into contact with the enzyme myrosinase, resulting in the release of glucose and breakdown products, including highly reactive compounds called isothiocyanates. Isothiocyanates are not only potent inducers of the liver's Phase II enzymes, which detoxify carcinogens, but research recently conducted at the Institute for Food Research in the U.K. shows one of these compounds, allyl-isothiocyanate, also inhibits mitosis (cell division) and stimulates apoptosis (programmed cell death) in human tumor cells.

Well that was a mouth-full of cruciferous or at least should be.

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