Cruciferous vegetables are expanding their cancer-cures daily. Yesterday, I had written a post on how broccoli sprouts help in reducing the risks of bladder and gastric cancer, few days back I had written a post on the finding reported in The Scotsman and today I am happy posting yet another discovery with the cabbage family.
Eating raw cabbage is better than having the cooked ones as cooked cabbage destroys the isothiocyanates that combat carcinogens by neutralizing them, reducing their poisonous effect and stimulating the secretion of carcinogens(chemical known or believed to cause cancer in humans).
Isothiocyanates act by inhibition of cell proliferation and induction of apoptosis – a process of deliberate suicide by an unwanted cell in a multicellular organism.
Thanks Medicine world