The crucifer vegetables are from the plant family Cruciferae (also called Brassicaceae ) –  include broccoli, brussels spouts, kale, collard greens, cabbage, radish, watercress, mustard seeds, turnip, rutabaga, and cauliflower

Cruciferous vegetables are rich sources of glucosinolates, which the body metabolizes into isothiocyanates such as sulforaphane (SFN) via the enzyme myrosinase.    Numerous studies have shown that sulforaphane (SFN) provides a number of health benefits, including anti-cancer properties:

SFN selectively targets benign hyperplasia cells and cancerous prostate cells.  Discovered in a study, led by Dr. Emily Ho, associate professor at the Linus Pauling Institute at Oregon State University. Ho also emphasizes that  SFN safely leaves normal prostate cells unaffected.   Clarke JD et al, 2011

• SFN inhibited the enzyme histone deacetylase (HDAD) that plays a critical role in expression of tumor suppressor genes.     It is being pursued from both a pharmaceutical and dietary approach.
• The breakdown product of the compound sinigrin in brassica vegetables seems to prevent pre-cancer cells from multiplying.

A clinical test found that consumed sulforaphane reaches womens’ breast tissue in < 1 hour.  Brian S. Cornblatt et al, 2007

Brassica is thought to offer protection against lung and prostate cancers. It is known that the breakdown of sinigrin, a compound found in brassica, seems to kill cancer cells. But the active agent from that breakdown appears to be a chemical (allyl-isothiocyanate, or AITC) created when the vegetables are chopped, chewed and digested. AITC seems to prevent cancer cells becoming “immortal”, the property that makes them different from healthy cells which “commit suicide” instead of dividing infinitely.

A number of studies have shown that SFN can kill microbes – including the bacteria H. pylori, including intracellular (fluids inside cells) and resistant strains. This lends credence to the microbial theory of cancer.