5 – Cabbage and cancer
Cruciferous vegetables such as cabbage are rich in phytochemicals known as glucosinolates. Glucosinolates could help to protect against cancer. Cruciferous vegetables have more of these anticancer phytochemicals than any other vegetables. One of the main dietary recommendations of the American Cancer Society to lower cancer risk is the inclusion of cruciferous vegetables in the diet.
Cabbage is rich in the anti-cancer compounds sulforaphane, isothiocyanates, and indole-3-carbinole (I3C). Cabbage intake has been associated with a lower incidence of lung, colon, breast, and cervical cancer. Population studies have revealed that the greater the intake of vegetables from the cabbage family, the lower the rates of cancer. One such study revealed that women who consumed 3 or more portions of cabbage each week were 72% less likely to get breast cancer.
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