Cancer - Week Four Photochemical compounds in the cabbage family - The spectacular decrease in the risk of developing different cancers seen in individuals with a diet rich in cruciferous vegetables suggests that these foods are an important source of phytochemical compounds. Indeed, of all edible plants, cruciferous vegetables are probably those that contain the largest variety of phytochemical compounds with anticancer activity. In addition to several polyphenols found in other foods that protect against cancer, cruciferous vegetables contain high concentrations of a group of compounds known as glucosinolates. Glucosinolates - Glucosinolate molecules do not act directly to prevent the development of cancer. Instead, they work by releasing two classes of compounds that possess extremely high anticancer activity: isothiocyanates and indoles. Over one hundred glucosinolates exist in nature; they act as a kink of reservoir that stocks many different isothiocyanates and indoles, all boasting high anticancer potential. In other words, the anticancer molecules in cruciferous vegetables are present is a latent state in the vegetables themselves; it is only when these vegetables are actually eaten that the active anticancer compounds are released. Because of the complex nature of this mechanism, several factors must be considered in order to maximize the active isothiocyanate and indole content in cruciferous vegetables. First, it is important to note that glucosinolates are very soluble in water: cooking a cruciferous vegetable for ten minutes in a large volume of boiling water reduces by half the quantity of glucosinolates present in the vegetable; this is a cooking method best avoided. Second, myrosinase activity is very sensitive to heat; a prolonged cooking time, whether or not it involves boiling the vegetable, also substantially reduces the amount of isothiocyanates that can be released once the vegetable is eaten. Cruciferous vegetables should therefore be cooked as little as possible, in a minimum of liquid, to reduce the loss of myrosinase activity and glucosinolates caused by soaking the vegetables in water. Rapid cooking techniques such as steaming or stir-frying in a wok, are simple and effective ways of maximizing the quantity of anticancer molecules delivered. Also, frozen vegetables are subjected to a high-temperature blanching process that reduces their glucosinolate content as well as subsequent myrosinase activity; as a source of anticancer molecules, frozen vegetables are vastly inferior to fresh ones. In order to release the active molecules successfully, chew your cruciferous vegetables thoroughly before swallowing. Tomorrow - isothiocyanates and indoles !!
Posted on: Tue, 12 Nov 2013 19:42:37 +0000
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