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What are cruciferous vegetables and why are they so special?

Have you ever cooked cauliflower or cabbage? Have you ever thought about what that strong and distinctive smell was? Well, that is exactly the sulphur molecules (the glucosinolates) in the cruciferous vegetables that are being broken down... The special feature of these vegetables, however, is their production of glucosinolates (GSLs), secondary metabolites that the plant produces as a defence mechanism to insects and pests. These glucosinolates are characterised by sulphur atoms, which are responsible for their pungent smell and taste. Focusing on Broccoli, one of the most abundant GSLs is Glucoraphanin. Glucoraphanin is broken down to Sulforaphane (SF), which has been shown to play an important…

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Articles of Interest

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Cruciferous veggies are a rich source of sulfur-containing phytochemicals called glucosinolates. Broccoli and broccoli sprouts, in particular, have gotten a lot of attention for their high levels of glucosinalates. These compounds get converted into health-promoting isothiocyanates when you chop and chew them. The isothiocyanates act as antioxidants and have anti-inflammatory properties. They also upregulate the liver’s production of detoxification enzymes to help neutralize toxins and carcinogens (including heavy metals, petro-chemicals, estrogen metabolites and alcohol) and get them ready to be transported out of the body.

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Cruciferous vegetables get their name from the four petals on their flowers that make the shape of a cross. Modern crucifers (broccoli, kale, cabbage, chard, radish, turnip, Bok choy, cauliflower and mustard greens) developed from wild plants that grow in the eastern Mediterranean region. Roman conquerors brought the vegetables to the British Isles around 500 AD. Glucisinolate is a nutrient found in cruciferous vegetables that has been shown to help fight cancer. The more glucosinolate in a vegetable, the better it is for you, but the more bitter it tastes. Kale and Brussels sprouts have the most glucosinolates.

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Resources

The Incredible Benefits of Cruciferous Vegetables

All vegetables contain protective micronutrients and phytochemicals, but cruciferous vegetables are unique – they contain compounds called glucosinolates which are responsible for their pungent or bitter flavors. When cell walls are broken by blending or chopping, a chemical reaction occurs that converts glucosinolates to isothiocyanates (ITCs) – compounds with proven anti-cancer activities. The many ITCs work synergistically to remove carcinogens, kill cancer cells, and prevent tumors from growing. Some ITCs can even help the body excrete estrogen and other hormones, reducing the risk for hormonal cancers.

Linus Pauling Institute

Cruciferous vegetables are unique in that they are rich sources of sulfur-containing compounds known as glucosinolates.