The brussels sprout (Brassica oleracea) belongs to the family Brassicaceae. Like other members of the family, they are rich in the antioxidants vitamin C and vitamin A, fibre, phytochemicals and vegetable protein. Vegetables such as the humble brussel sprout have been associated with preventing a number of cancers and preventing cardiovascular disease.
Health Benefits
Vegetables such as brussels sprouts contain glucosinolates, which has been shown to prevent a number of different cancers. A study published in “Cancer Epidemiology, Biomarkers and Prevention” showed that eating cruciferous vegetables is associated with a lower risk of lung cancer. Further studies, have shown that other cancers may be reduced or even prevented with a consumption of cruciferous vegetables including brussels sprouts.
A study conducted in the United States and published in the “American Journal of Epidemiology” showed that a higher intake of both vegetables and fruit delayed the risk of death from both cancer and cardiovascular disease.
Storage and Cooking
Brussels sprouts should be firm compact and bright green. Work by Warwick University showed that storage at ambient temperature or in a domestic fridge showed no reduction in glucosinolate levels, the anticancer chemical.
Further work by Warwick University showed that after boiling for thirty minutes the loss of glucosinolate, the anticancer chemical, is as high as 58 percent for brussel sprouts. Even boiling brussel sprouts for only five minutes resulted in between a 20-30 percent loss, of the anticancer chemical. However, other cooking methods such as steaming, microwaving and stir frying showed no significant loss of glucosiolate.
Adverse effects
Care needs to be taken by individuals with thyroid problems as cruciferous vegetables such as brussels sprouts can prevent the formation of thyroid hormones. The thyroid enlarges to try and produce the hormone and can lead to the formation of a goitre.
Similarly to other cruciferous vegetables, brussels sprouts contain vitamin K, which has a role in blood clotting. Therefore, individuals prescribed anticoagulants need to take care.
Diet Recommendation
The American Institute for cancer research recommend that three-quarters of the diet should be filled with vegetables, fruit, whole grains and beans. No single food will protect or reduce the risk of cancer or other diseases and it may in fact be a combination of foods that protect individuals against diseases.
Sources
American Institute of Cancer Prevention, Foods that fight cancer. (accessed November 7 2010)
Am J Epedmiol, Fruit, vegetable, and antioxidant intake and all-cause, cancer, and cardiovascular disease mortality on a community-dwelling population in Washington County, Maryland. Genkinger JM, et al.,160 (12) 2004
Cancer Epidemiology, Biomarkers and Prevention, Cruciferous vegetable intake and lung cancer risk: a nested case-control study matched on cigarette smoking. Lam TK, et al., 19 (10) 2010
Cancer Treat Rev, Dietary constituents of broccoli and other cruciferous vegetables; implications for prevention and therapy of cancer. Herr I, Buchler MW, 36 (5) 2010
Warwick, Research says boiling broccoli ruins its anticancer properties. (accessed November 7 2011)
Kerstin Rolfe - Kerstin Rolfe is a research scientist who writes in her free time because she loves writing. She was awarded a PhD from the University of ...
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