Cruciferous vegetables are the dietary source of glucosinolates, a large group of sulfur-containing glucosides. Epidemiological studies suggest that brassica vegetables are protective against cancers of the lungs and alimentary tract. Cruciferous vegetables are unique in that they are rich sources of glucosinolates, sulfur-containing compounds that impart a pungent aroma and spicy (some say bitter) taste.
Glucosinolates has positive benefits in reducing various types of cancer conditions – breast cancer, prostate cancer, Colorectal cancer, lung cancer and studies shows that there is increasing evidence that genetic differences in humans may influence the effects of cruciferous vegetable intake on cancer risk.
Isothiocyanates are glucosinolate hydrolysis products, which are thought to play a role in the cancer-preventive effects associated with cruciferous vegetable consumption.
Glucosinolates is present in : Brussels sprout, cabbage, kale, broccoli.