Brussels sprouts were first cultivated in Italy during the Roman Empire and the name derives from the city of Brussels, Belgium, where reference is made first. They belong to the family of cruciferous vegetables, with kale, cabbage, cauliflower, broccoli, etc.
Brussels sprouts have incredible nutritional value and just one cup of cooked Brussels sprouts provides 130% of the recommended daily intake of vitamin C and 240% of the recommended daily intake of vitamin K1.
On the other hand, are an excellent source of B vitamins, protein, potassium, choline, fiber and manganese. However, what makes them so healthy and beneficial are its phytochemicals and antioxidants, which have been proven to fight cancer.
sulfur-containing compounds containing, Brussels sprouts can fight cancer
Brussels sprouts contain glucosinolates, sulfur containing compounds which activate enzyme systems cause cancer in the body.
According to carcinogenesis
“Glucosinolates are glycosides containing sulfur found in brassica vegetables. Their degradation products include isothiocyanates, which occur after exposure to the plant enzyme myrosinase endogenous. Isothiocyanates are pungent compounds, biologically active inhibiting carcinogenesis in vivo, and induce apoptosis in vitro “.
For example, indole-3-carbinyl is a product of metabolism of glucosinolates that stops the cell cycle in breast cancer cells, but does not kill the cells themselves. The cell cycle is a very important step that a cell must pass before dividing into two and division.
Change of certain components of the cell cycle allows you to stop the growth of cancer cells while leaving normal cells intact. Indole-3-carbinol, basically, a gene for an important growth cycle cell`s enzyme and this interferes off throughout the cell cycle.
Many studies suggest that there is a strong relationship between Brussels sprouts and prevention of various cancers, including ovarian and colon cancer. According to a study, the compounds of Brussels sprouts require pre-cancerous cells to commit suicide.
A study has shown that men who consumed 1.5 cups Brussels sprouts on a daily basis over five weeks had a 28% decrease in DNA damage which led to the conclusion that “that consumption of cruciferous vegetables [Brussels sprouts] may lead to a decreased risk of cancer. “
Although all cruciferous vegetables are shown to contain properties that fight cancer, it has been found that Brussels sprouts contain a higher amount of glucosinolates compared to broccoli, cauliflower, kale and cabbage .
brussels sprouts are DETOXIFICATION SUPERSTARS
According to George Maateljan Foundation:
“The support of detoxification provided by Brussels sprouts is complicated and extensive. First, there is evidence from human studies that Enzyme Systems in our required for detoxification of substances that cause cancer cells can be activated by compounds made of glucosinolates found in Brussels sprouts.
… Secondly, the body detoxification system requires an ample supply of sulfur to work effectively and brussels sprouts are rich in nutrients that contain sulfur … sulfur-containing nutrients help support the commonly it is known as phase 2 detoxification.
Third, the detoxification system of our body needs a strong antioxidant-especially support during what is called Phase 1 detoxification. Brussels sprouts are able to provide such support, as they are an excellent source of vitamin C and a good source of manganese. Brussels sprouts also contain a wide variety of antioxidant phytonutrients, including many flavonoid antioxidants.
Finally, there is evidence that the DNA in our cells is protected by naturally occurring substances in Brussels sprouts, and from many environmental toxins can trigger unwanted change in our DNA, Brussels sprouts can help prevent these DNA changes toxin alarm. “
Brussels sprouts are anti-inflammatory and powerful antioxidant
Not only Brussels sprouts contain known antioxidants such as vitamin C, which are abundant in another less known ferulic and caffeic acid, kaempferol and isorhamnetin. In other words, the consumption of Brussels sprouts helps the body to prevent chronic oxidative stress, which is the main risk factor for many chronic diseases, including cancer.
It is noteworthy that the anti-inflammatory compounds in Brussels sprouts have the ability to reduce chronic inflammation in the body, however, another risk factor for chronic disease. Indole-3-carbinol as mentioned above in relation to breast cancer is another anti-inflammatory agent that prevents inflammatory responses in the early stages of disease development.
Given the fact that Brussels sprouts provide anti-inflammatory properties are beneficial for the heart too.
According to George Maateljan Foundation:
“Of particular interest here has been the isothiocyanate sulforaphane (ITC), which is made of glucoraphanin (one glucosinolates) found in Brussels sprouts Not only is this anti-inflammatory activity ITC trigger on our cardiovascular system -. Also you may be able to help prevent and even possibly help reverse the damage of blood vessels “
HOW TO MAKE BETTER (and enjoy!) Brussels sprouts
Brussels sprouts are very versatile and can be used in a variety of ways. Although adds them to the regular food works well, even suggest more ways to prepare (and enjoy) them:
– Steam Brussels sprouts and mix with butter, olive oil or Parmesan cheese
– Roast them and quarter them, then toss a salad with feta, balsamic vinegar and onion
– Keep in a bowl, seasoned with salt and pepper, to snack on all day
Note: Make sure you do not overcook them in order to avoid loss of nutrients and change in taste. They should be bright green with a crunchy texture and sweet flavor.