However, there are several other cruciferous vegetables with anti-cancerous properties, such as Cabbage for instance. According to The George Mateljan Foundation for Worlds Healthiest Foods, Cabbage has long history of use as both food and medicine.
The epidemiological studies of today, also offer evidence that diet rich in cruciferous vegetables are associated with lowering several types of cancer, states the report by Oregon State University.
Cabbage has been proven in promoting numerous cancer-preventing properties, with several antioxidants and glucosinolates. Red Cabbage is said to contain 36 different varieties of Anthocyanins, a class of flavonoid phytonutrients, which is said to have been associated with protection from Cancer, as per the latest study by researchers. Anthocyanins are naturally occurring pigments that render fruits and berries their colour. Also, some variety of phytonutrients are said to have twice the antioxidant effect of vitamin C.
Among the cruciferous vegetables, red cabbage provides 30mgs of red anthocyanin, while white cabbage provides 50 mgs of anthocyanin. The cancer-preventing property of cabbage is largely due to the presence of high antioxidants in the vegetable. The glucosinolates in cabbage are converted into isothiocyanate compounds, and they show preventative effects of different cancers including colon cancer, bladder cancer, breast cancer and prostate cancer.
Further, the Indole-3-carbinol (I3C) compound released when we chew cruciferous vegetables, also helps in protecting against the adverse effects of estrogen. I3C can reduce the risk of breast cancer caused due to break of a particular type of estrogen, as it counteracts by increasing the production of a safer metabolic.
Studies show that risk of gastrointestinal tract cancer and respiratory tract cancer can be reduced by consuming such isothiocyanate-rich vegetables.