Cruciferous vegetables

Cruciferous vegetables are

Ten of the most common cruciferous vegetables eaten by people, known colloquially in North America as cole crops[1] and in the UK, Ireland and Australia as brassicas, are in a single species (Brassica oleracea); they are not distinguished from one another taxonomically, only by horticultural category of cultivar groups. Numerous other genera and species in the family are also edible. Cruciferous vegetables are one of the dominant food crops worldwide. They are high in vitamin C and soluble fiber and contain multiple nutrients and phytochemicals.

List of cruciferous vegetables

Extensive selective breeding has produced a large variety of cultivars, especially within the genus Brassica. One description of genetic factors involved in the breeding of Brassica species is the Triangle of U.

Further relationships inside the family Brassicaceae can be described by

According to an umbrella review of 41 systematic reviews and meta-analyses of 303 observational studies, there is suggestive evidence for beneficial associations in gastric cancer, lung cancer, endometrial cancer, and all-cause mortality.[3]

Cancer

Cruciferous vegetables contain

Chemicals contained in cruciferous vegetables induce the expression of the liver enzyme CYP1A2.^[10]

People who can taste phenylthiocarbamide (PTC), which is either bitter or tasteless, are less likely to find cruciferous vegetables palatable^[15] due to the resemblance between isothiocyanates and PTC.

Contraindications

Although cruciferous vegetables are generally safe for human consumption, individuals with known allergies or hypersensitivities to a certain Brassica vegetable, or those taking anticoagulant therapy, should be cautious.^[14]

References