Cancer and Vegetables

Cancer and Vegetables

When it comes to cancer-fighting vegetables, crucifers may be king. Vegetables like broccoli, brussels sprouts, and cabbage contain two separate compounds-indole-3-carbinaol (13C, for short) and sulforaphane-that help sweep up cancer-causing substances before they have a chance to do any harm. "These compounds are very strongly protective," says Dr. Bloch. Plus, these vegetables contain other antioxidants like vitamin C and beta-carotene, she notes. "The crucifers are a powerhouse of a food group."

Researchers in the Netherlands have found that in the overwhelming majority of cases, the more cruciferous vegetables folks eat, the lower their risk for cancer, especially lung, stomach, and colorectal cancer.