Cancer with Green Vegetables

Cancer with Green Vegetables

Eating green vegetables is obligatory. Numerous studies have shown that green vegetables proven to help fight cancer cells.

Researchers from Oregon State University in the U.S. found that a compound found in green vegetables sulforaphane, the anti-cancer agent.

Sulforaphane is a powerful antioxidant. It also stimulates the production of antioxidant enzymes in the body's natural detoxification.

Eating vegetables containing sulforaphane is believed to reduce the risk of cancer, especially breast and prostate cancer.

"Eating more vegetables helps reduce the risk of disease, because the vegetables to prevent progression of damaged cells and that the so-called cancer," said food expert, Simone Austin.

Here are some green vegetables are rich in sulforaphane:

broccoli

Broccoli contains high levels of sulforaphane. National Health Institute found concentrations of sulforaphane in broccoli reached 1153 mg per 100 gram (dry weight).

cabbage

Cabbage is a cruciferous vegetable that is very fibrous. The content of sulforaphane is released into the body when you chew it and pass the digestive tract. Besides cabbage, cauliflower, watercress and collard greens are examples of other vegetables that contain sulforaphane.

The findings from Fred Hutchinson Cancer Research Center found that men who ate three servings of green vegetables per week can reduce the risk of prostate cancer by up to 41 percent.