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Many laboratory studies have suggested that cruciferous vegetables, such as broccoli, cauliflower, brussels sprouts, bok Choy and cabbage help regulate a complex system of bodily enzymes that defend against cancer. Components of these vegetables such as indoles and isothiocyanates have shown the ability to stop the growth of cancer cells in various cells, tissue and animal studies. In addition, dark green vegetables like broccoli and kale also contain high amounts of vitamin C and beta carotene.
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