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The cruciferous vegetables are broccoli, cauliflower, cabbage, Brussels sprouts, bok choy and kale. This family of vegetables contains many components that have been linked to lower cancer risk, including glucosinolates, crambene, indole-3-carbinol and, especially, isothiocyanates (which are derived from glucosinolates.)
Several laboratory studies have suggested that cruciferous vegetables help regulate a complex system of bodily enzymes that defend against cancer. Components of these vegetables have shown the ability to stop the growth of cancer cells in various cell, tissue and animal models, including tumors of the breast, endometrium, lung, colon, liver, colon and cervix.
AICR has funded research relating to cruciferous vegetables and the cancer-fighting components they contain.