Brassica Compounds Combat Breast Cancer in Lab Research
A new study published in The Journal of Nutrition adds support to the health benefits cruciferous vegetables may have as anti-cancer foods. In this latest study, researchers from the University of Urbino in Italy found cauliflower compounds may offer protection against breast cancer. Using cauliflower juice obtained from several varieties, researchers found the cauli-cocktail suppressed breast cancer cell growth in a dose-dependent manner (i.e. the more juice, the less growth).
Most encouraging was how the cauliflower compounds appeared to target breast cancer cells in particular – suppressing cancer cell growth and possibly promoting cancer cell death in these lab tests.
While this study did not mention any specific compounds, previous studies have shown that indole-3-carbinol (I3C), abundant in cauliflower, acts as an anti-estrogen, possibly reducing levels of harmful estrogens that can promote cancer growth in hormone-sensitive cells, such as breast cells. Cauliflower, like other Brassica veggies (broccoli, Brussels sprouts, cabbage, etc.) also contains glucosinolates which trigger your body’s own natural defense systems