Eradicated Cancer Cells by Cruciferous Veggies

For the first time ever, sulforaphane one of the main phytochemicals in cruciferous vegetables such as broccoli which aides in cancer prevention has now demonstrated it can selectively target and eliminate cancer cells leaving healthy prostate cells unharmed.

This new discovery was from the scientists at the Linus Pauling Institute at Oregon State University. This is another vital step forward for the possible use of sulforaphone in cancer prevention and treatment. At present clinical prevention trails have started for its use in these areas for especially for breast and prostate cancer.

Sulforaphone which at fairly high levels is found in broccoli, cauliflower and other cruciferous vegetables seems to be an inhibitor of histone deacetylase (HDAC enzymes).

One of the most encouraging fields of cancer is HDAC inhabitation. It is being focused on by both a pharmaceutical and dietary approach according to scientists.

Associate Professor Emily Ho, in the OSU Department of Nutrition and Exercise Sciences and principal investigator in the Linus Pauling Institute and lead author of study, stated it was important to show that sulforaphone is safe if we suggest using it in cancer prevention or therapies.

Professor Ho continues nutrients or phytochemicals that are found in food does not always mean they are safe. Also, a lot relies on the form or levels consumed. However, this seems to be a phytochemical which can selectively kill cancer cells in which what is always searched for in cancer therapies.

According to scientists it has been extensively documented that sulforaphone can target cancer cells through numerous chemopreventive structures. For the first time scientists have shown that sulforaphone selectively targets benign hyperplasia cells along with cancerous prostate cells while not harming the normal prostate cells.

In closing scientists note that their findings in regards to the general safety of sulforaphone to normal tissues have remarked clinical importance as the using of sulforaphone moves forward to be used in human clinical trials.

These findings also advocate that the consumption of sulforaphone rich foods should be non-toxic, safe, simple and affordable.

This study was published in Molecular Nutrition and Food Research, a professional journal. This research was supported by the National Cancer Institute, National Institute of Environmental Health Sciences and OSU Agriculture Experiment Station.

In 2007, a study had found that the consumption of dark green vegetables and cruciferous vegetables especially broccoli and cauliflower was linked with a decreased risk of aggressive prostate cancer. This research was published in the Journal of the National Cancer Institute.

In that same year researchers from Pauling had established that cruciferous vegetables especially broccoli, bok choy, and Brussels sprouts have strong anti-cancer properties. In that study Professor Ho had suggested if you are worried about cancer or at a high risk for cancer especially or colon, increasing the diet of broccoli and other cruciferous vegetables may be a good idea.

These cruciferous vegetables also can aide in the prevention of cardiovascular disease. Grant it there is not as much research on cardiovascular in comparison to cancer but there are studies that do suggest cruciferous vegetables like cauliflower can aide in the prevention of cardiovascular disease.

Other benefits include:

Boosting immune system

Aides in prevention of macular degeneration eye disease and cataracts

Aides in prevention and treatment of high cholesterol and blood pressure

Prevents constipation and maintains healthy bowels

Aides in maintaining glucose levels and promotes weight loss

As any new addition to your health care check with your healthcare practitioner before adding cruciferous vegetables to the diet, they can affect some the metabolism of numerous drugs.

Cruciferous vegetables:

Bok Choy

Broccoflower

Broccoli

Brussels Sprouts

Cabbage

Cauliflower

Collard Greens

Horseradish

Kale

Radish

Rutabaga

Spinach

Turnip Root/Greens

Watercress

To retain the phytochemicals it is best to consume these veggies raw or lightly steamed.
Sources:

Medical News Today

Science Daily: 05/07 and 07/07

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