Brussels Sprout Fights Cancer

Brussels Sprout can assist in a holistic cancer treatment. Brussels Sprout will not cure cancer alone but in combination with other herbs, juices and therapies, brussels sprout will boost cancer treatment effectiveness.

Research published in the International Journal of Cancer shows that Brussels sprouts protect against bladder cancer as well. Brussels sprouts bladder cancer properties appear to come from their high levels isothiocyanates, which are potent anti-carcinogens. Isothiocyanates travel through the bladder to be excreted, making them particularly powerful against this form of cancer.

Sulforaphane is released by Brussels sprouts and has been proven to trigger the liver to produce enzymes that detoxify the body of cancer-causing chemicals. They have been shown to inhibit chemically-induced breast cancers in animal studies.

Research at Fred Hutchinson Cancer Research Center in Seattle studied 1,000 men. Those who ate three or more servings of cruciferous vegetables each week had a 44% lower prostate cancer risk.

Brussels sprouts’ glucosinolates have been shown to help prevent the development of colon cancer in response to exposure to heterocyclic amines, the carcinogenic compounds produced when meat is grilled or otherwise charbroiled. In an animal study published in Carcinogenesis , researchers looked at the effects of drinking water supplemented with Brussels sprouts or red cabbage juices on the liver and colon of laboratory animals that were also given a heterocyclic amine carcinogen.

Brussels sprouts which can cure 5 types of cancer, namely, bladder, breast, colon, prostate and liver cancer.

Brussel Sprouts with Drugs Kill Cancer

Eating brussels sprouts and cabbage could help kill cancer cells when combined with traditional chemotherapy, according to new research by British scientists.

A study conducted by University of Leicester researchers and recently presented at the National Cancer Research Conference in Britain found that a naturally occurring compound in green leafy vegetables such as brussels sprouts and cabbage — indole-3-carbinol (I3C) — could be a powerful cancer fighter when used in combination with chemotherapy drugs.

The researchers fed breast cancer cells 300 to 400 mg of I3C — which equals roughly a shopping cart full of cabbages — and found that after supplementation, the cells were then more easily killed when exposed to chemotherapy drugs.

Brussels Sprouts and Detox Support

Enzyme systems in our cells required for detoxification of cancer-causing substances can be activated by compounds made from glucosinolates found in Brussels sprouts. Brussels sprouts are an outstanding source of glucosinolates.

Second, the body’s detox system requires ample supplies of sulfur to work effectively, and Brussels sprouts are rich in sulfur-containing nutrients. Sulfur is connected with both the smell and taste of Brussels sprouts, and too much sulfur aroma is often associated with overcooking of this vegetable. Sulfur-containing nutrients help support detoxification. Third, Brussels sprouts are able to provide that kind of support because they are an excellent source of vitamin C, a very good source of beta-carotene and manganese, and a good source of vitamin E. Brussels sprouts also contain a wide variety of antioxidant phytonutrients, including many antioxidant flavonoids. Finally, there is evidence that the DNA in our cells is protected by naturally occurring substances in Brussels sprouts, and since many environmental toxins can trigger unwanted change in our DNA, Brussels sprouts can help prevent these toxin-triggered DNA changes.

Brussels Sprouts and Antioxidant Support

Brussels sprouts are an important dietary source of many vitamin antioxidants, including vitamins C, E, and A (in the form of beta-carotene). The antioxidant mineral manganese is also provided by Brussels sprouts. Flavonoid antioxidants like isorhamnetin, quercitin, and kaempferol are also found in Brussels sprouts, as are the antioxidants caffeic acid and ferulic acid. In fact, one study examining total intake of antioxidant polyphenols in France found Brussels sprouts to be a more important dietary contributor to these antioxidants than any other cruciferous vegetable, including broccoli. Some of the antioxidant compounds found in Brussels sprouts may be somewhat rare in foods overall. One such compound is a sulfur-containing compound called D3T. (D3T is the abbreviated name for 3H-1,2-dithiole-3-thione.) Researchers continue to investigate ways in which D3T is able to optimize responses by our body’s antioxidant system.

Brussels Sprouts and Inflammatory/Anti-inflammatory Support

Like chronic oxidative stress, chronic unwanted inflammation is also a risk factor for many types of cancer. Exposure to environmental toxins, chronic overuse of prescription or over-the-counter medications, chronic excessive stress, chronic lack of exercise, chronic lack of sleep, and a low quality diet can all contribute to our risk of unwanted inflammation.

Brussels sprouts can help us avoid chronic, excessive inflammation through a variety of nutrient benefits. First is their rich glucosinolate content. In addition to the detox-supportive properties mentioned earlier, glucosinolates found in Brussels sprouts help to regulate the body’s inflammatory/anti-inflammatory system and prevent unwanted inflammation. Particularly well-studied in this context is the glucosinolate called glucobrassicin. The glucobrassicin found in Brussels sprouts can get converted into an isothiocyanate molecule called ITC, or indole-3-carbinol. I3C is an anti-inflammatory compound that can actually operate at the genetic level, and by doing so, prevent the initiation of inflammatory responses at a very early stage.

A second important anti-inflammatory nutrient found in Brussels sprouts is vitamin K. Vitamin K is a direct regulator of inflammatory responses, and we need optimal intake of this vitamin in order to avoid chronic, excessive inflammation.

A third important anti-inflammatory component in Brussels sprouts is not one that you might expect. It’s their omega-3 fatty acids. Brussels sprouts has 100 calories’ (about 1.5 cups) provide about 430 milligrams of the most basic omega-3 fatty acid (called alpha-linolenic acid, or ALA). That amount is more than one-third of the daily ALA amount recommended by the National Academy of Sciences in the Dietary Reference Intake recommendations, and it’s about half of the ALA contained in one teaspoon of whole flaxseeds. Omega-3 fatty acids are the building blocks for the one of the body’s most effective families of anti-inflammatory messaging molecules.

Brussels Sprouts and Cardiovascular Support

Researchers have looked at a variety of cardiovascular problems – including heart attack, ischemic heart disease, and atherosclerosis – and found preliminary evidence of an ability on the part of cruciferous vegetables to lower our risk of these health problems. Yet regardless of the specific cardiovascular problem, it is one particular type of cardiovascular benefit that has most interested researchers, and that benefit is the anti-inflammatory nature of Brussels sprouts and their fellow cruciferous vegetables. Scientists have not always viewed cardiovascular problems as having a central inflammatory component, but the role of unwanted inflammation in creating problems for our blood vessels and circulation has become increasingly fundamental to an understanding of cardiovascular diseases. Of particular interest here has been the isothiocyanate (ITC) sulforaphane, which is made from glucoraphanin (a glucosinolate) found in Brussels sprouts. Not only does this ITC trigger anti-inflammatory activity in our cardiovascular system – it may also be able to help prevent and even possibly help reverse blood vessel damage.

A second area you can count on Brussels sprouts for cardiovascular support involves their cholesterol-lowering ability. Our liver uses cholesterol as a basic building block to product bile acids. Bile acids are specialized molecules that aid in the digestion and absorption of fat through a process called emulsification. These molecules are typically stored in fluid form in our gall bladder, and when we eat a fat-containing meal, they get released into the intestine where they help ready the fat for interaction with enzymes and eventual absorption up into the body.

When we eat Brussels sprouts, fiber-related nutrients in this cruciferous vegetable bind together with some of the bile acids in the intestine in such a way that they simply stay inside the intestine and pass out of our body in a bowel movement rather than getting absorbed along with the fat they have emulsified. When this happens, our liver needs to replace the lost bile acids by drawing upon our existing supply of cholesterol, and, as a result, our cholesterol level drops down. Brussels sprouts provide us with this cholesterol-lowering benefit whether they are raw or cooked.

However, a recent study has shown that the cholesterol-lowering ability of raw Brussels sprouts improves significantly when they are steamed. In fact, when the cholesterol-lowering ability of steamed Brussels sprouts was compared with the cholesterol-lowering ability of the prescription drug cholestyramine (a medication that is taken for the purpose of lowering cholesterol), Brussels sprouts bound 27% as many bile acids (on a total dietary fiber basis).

Brussels Sprouts and Digestive Support

The fiber content of Brussels sprouts – 4 grams in every cup – makes this cruciferous vegetable a natural choice for digestive system support. You’re going to get half of your Daily Value for fiber from only 200 calories’ worth of Brussels sprouts. Yet the fiber content of Brussels sprouts is only one of their digestive support mechanisms. Researchers have determined that the sulforaphane made from Brussels sprouts’ glucoraphanin helps protect the health of our stomach lining by preventing bacterial overgrowth of Helicobacter pylori in our stomach or too much clinging by this bacterium to our stomach wall.

Current and potentially promising research is underway to examine the benefits of Brussels sprouts in relationship to our risk of the following inflammation-related conditions: Crohn’s disease, inflammatory bowel disease, insulin resistance, irritable bowel syndrome, metabolic syndrome, obesity, rheumatoid arthritis, type 2 diabetes, and ulcerative colitis.

Brussels Sprout Selection

Good quality Brussels sprouts are firm, compact, and vivid green. They should be free of yellowed or wilted leaves and should not be puffy or soft in texture. Avoid those that have perforations in their leaves as this may indicate that they have aphids residing within. If Brussels sprouts are sold individually, choose those of equal size to ensure that they will cook evenly.

Keep unwashed and untrimmed Brussels sprouts in the vegetable compartment of the refrigerator. Stored in a plastic bag, they can be kept for 10 days. If you want to freeze Brussels sprouts, blanch them first for between three to five minutes. They will keep in the freezer for up to one year.

Brussels Sprouts Preparation

Before washing Brussels sprouts, remove stems and any yellow or discolored leaves. Wash them well under running water or soak them in a bowl of water to remove any insects that may reside in the inner leaves.

Brussels sprouts are usually cooked whole. To allow the heat to permeate throughout all of the leaves and better ensure an even texture, cut an “X” in the bottom of the stem before cooking.

While Brussels sprouts are usually served as a side dish, they also make a nice addition to cold salads.

Healthiest Way of Cooking Brussels Sprouts

5-Minute Brussels Sprouts

One serving provides 870% of the daily value (DV) for health-promoting vitamin K, 326% DV for vitamin C and 40% DV for vitamin A. And they only take minutes to prepare. Enjoy!

Prep and Cook Time: 15 minutes

Ingredients:

Mediterranean Dressing

• 3 TBS extra virgin olive oil
• 2 tsp lemon juice
• 2 medium cloves garlic, chopped or pressed
• Sea salt and black pepper to taste
• Optional: 1 TBS dijon mustard, 1 TBS minced parsley

Directions:

• Fill the bottom of the steamer with 2 inches of water.
• While steam is building up in steamer, cut Brussels sprouts into quarters and let sit for at least 5 minutes to bring out their hidden health benefits.
• Chop or press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
• Steam Brussels sprouts for 5 minutes.
• Transfer to a bowl. Toss Brussels sprouts, while they are still hot, with the ingredients for the Mediterranean Dressing. (Mediterranean Dressing does not need to be made separately.)
• Serves 2

Healthy Cooking Tips

To mellow the flavor of garlic, add garlic to Brussels sprouts for the last 2 minutes of steaming. If you opt to include the mustard and parsley, add them to the Brussels sprouts when you add the dressing ingredients.

A Few Quick Serving Ideas

• Since cooked Brussels sprouts are small and compact, they make a great snack food that can be simply eaten as is or seasoned with salt and pepper to taste.
• Combine quartered cooked Brussels sprouts with sliced red onions, walnuts, and your favorite mild tasting cheese such as a goat cheese or feta. Toss with olive oil and balsamic vinegar for an exceptionally healthy, delicious side dish or salad.

Healthier cooking options include: roasting, steaming, stir-frying and microwaving.

Apparently, these methods had no effect on the cancer-fighting compounds. Other researchers found that shredding Brussels sprouts helps release a sulfur-containing compound called sinigrin, which also detoxifies a variety of carcinogens and enhances the body’s ability to fight lung, colon, breast, ovarian and bladder cancers. It performs this daunting task by initiating an intricate chemical dance that inhibits cell division (mitosis) and stimulates programmed cell death (apoptosis) in human tumor cells.”

Brussels Sprouts Precaution

Brussels sprouts reduced the development of pre-cancerous cells 41-52% in the colon and 27-67% in the liver, and drastically diminished the size (85-91%) of pre-cancerous lesions in the liver. Red cabbage moderately decreased (19-50%) the number of pre-cancerous lesions that developed in the liver and markedly reduced (41-83%) the size of those that did occur. These highly protective effects are due to crucifers’ ability to significantly increase the activity of enzymes involved in both Phase I (CYP4501A2) and Phase II (glucuronidation via UDPGT-2) detoxification.

Brussel sprouts must not be boiled for this would lose 77% of its cancer fighting ingredients. They can be steamed, baked, stir fry or microwaved.

“Not only does boiling Brussels sprouts rob them of any taste, it also destroys their ability to fight cancer! At the University of Warwick in England, researchers have just discovered that boiling cruciferous vegetables – Brussels sprouts, cabbage, broccoli and cauliflower – depletes 77 percent of its glucosinolates. These powerful phytochemicals reduce the risk of cancer by signaling our genes to increase levels of the body’s natural detoxification enzymes, which alter gene expression and help clear carcinogenic substances from the body more rapidly.

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Brussels Sprout Research Links

Allyl isothiocyanate as a cancer chemopreventive phytochemical.
http://www.ncbi.nlm.nih.gov/pubmed/19960458

Sulforaphane induces cell cycle arrest by protecting RB-E2F-1 complex in epithelial ovarian cancer cells
http://www.molecular-cancer.com/content/9/1/47

Dietary isothiocyanates, glutathione S-transferase M1 (GSTM1), and lung cancer risk in African Americans and Caucasians from Los Angeles County, California.
http://www.ncbi.nlm.nih.gov/pubmed/19838921

The cancer protection we get from Brussels sprouts is largely related to four specific glucosinolates found in this cruciferous vegetable: glucoraphanin, glucobrassicin, sinigrin, and gluconasturtiian.
http://sfexplore.com/food-of-the-week-brussels-sprouts/

Multi-targeted prevention of cancer by sulforaphane
http://www.cancerletters.info/article/S0304-3835(08)00328-5/abstract

Our study shows for the first time that sprout consumption leads to inhibition of sulfotransferases in humans and to protection against PhIP and oxidative DNA-damage.
http://onlinelibrary.wiley.com/doi/10.1002/mnfr.200700406/abstract

These findings suggest that the combination of the dietary agents BITC and sulforaphane has potent inhibitory activity in pancreatic cancer cells and that they may have translational potential as chemopreventative or therapeutic agents.
http://www.ncbi.nlm.nih.gov/pubmed/19712481

Phenethyl isothiocyanate, a cancer chemopreventive constituent of cruciferous vegetables, inhibits cap-dependent translation by regulating the level and phosphorylation of 4E-BP1.
http://www.ncbi.nlm.nih.gov/pubmed/17440067

Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage.
http://www.ncbi.nlm.nih.gov/pubmed/19083431