Cruciferous vegetables contain glucosinolates, compounds that give these dark green plants their bitter flavor. Research shows glucosinolates have strong anti-inflammatory and antioxidant properties, helping to protect our cells from disease-causing damage. It is scientifically proven that many of the cruciferous vegetables can fight and prevent many cancers.
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PUB-MED RESEARCH STUDIES:
Cruciferous vegetables: dietary phytochemicals for cancer prevention
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The Epigenetic Impact of Cruciferous Vegetables on Cancer Prevention
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Cruciferous vegetable consumption and pancreatic cancer: A case-control study
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Cruciferous Vegetable Consumption and Stomach Cancer: A Case-Control Study
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The Role of Cruciferous Vegetables and Isothiocyanates for Lung Cancer Prevention: Current Status, Challenges, and Future Research Directions
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Cruciferous vegetables intake and risk of prostate cancer: a meta-analysis
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