Nutrients - How Isothiocyanates Help Protect Against Cancer

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Nutrients - How Isothiocyanates Help Protect Against Cancer JoAnn

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Oct 26, 2006 08:38 PDT

 

Nutrients - How Isothiocyanates Help Protect Against Cancer

 

http://www.cancerproject.org/protective_foods/isothiocyanates.php

 

Carcinogens are the bad guys of the cancer battle. They are the

chemicals that cause the disease. Isothiocyanates (pronounced

eys-so-thigh-o-sigh-an-ate) stop them dead in their tracks in three

different ways: 1) They don't allow carcinogens to be activated; 2)

they counteract the poisonous effects of carcinogens that have been

activated; and 3) they speed up their removal from the body.1

 

Isothiocyanates have been shown to be especially effective in

fighting lung and esophageal cancers.2-4 Studies have shown that

risks of other cancers of the gastrointestinal tract and the

respiratory tract can also be reduced by consuming isothiocyanate-

rich vegetables.5

 

Food Sources

Isothiocyanates can be found in cruciferous or " cabbage family "

vegetables such as broccoli, cauliflower, kale, turnips, collards,

Brussels sprouts, cabbage, kohlrabi, rutabaga, Chinese cabbage, bok

choy, horseradish, radish, and watercress.1,2,5

 

These vegetables add crunch or flavor to many of our familiar

dishes, such as coleslaw, vegetable stir-fry, collard greens, and

salads. While many people readily enjoy these cruciferous

vegetables, some find them a little bitter. In fact, studies have

found that some people are " supertasters " and tend to dislike bitter

foods because their tastebuds are more sensitive to them.

 

If you are one of these people, experiment with different ways of

preparing these vegetables—such as slow-cooking kale or collards or

adding a little lemon or vinegar—to make them more appetizing to

you. They are too valuable for the prevention of cancer to avoid.

 

Tips for Increasing Isothiocyanates in Your Diet

Add broccoli, cauliflower, or any other of the other cruciferous

vegetables to stir-fries, soups, stews, and sauces.

Munch on raw broccoli or cauliflower for a snack.

Boost your salad's cancer-fighting potential by adding watercress,

kale, cabbage, or collard greens.

Use rutabagas or turnips in place of potatoes in your favorite

potato dish.

 

For a portable meal, include cruciferous vegetables in a veggie

wrap.

 

References

1. Drewnowski A, Gomez-Carneros C. Bitter taste, phytonutrients, and

the

consumer. Am J Clin Nutr 2000;72:1424-35.

2. Cinciripini PM, Hecht SS, Henningfield JE, Manley MW, Kramer BS.

Tobacco addiction: implications for treatment and cancer prevention.

J

Natl Cancer Inst 1997;89:1852-67.

3. London SJ, Yuan J-M, Chung F-L, et al. Isothiocyanates,

glutathione

S-transferase M1 and T1 polymorphisms, and lung cancer risk: a

prospective study of men in Shanghai, China. Lancet

2000;356(9231):724-9.

4. Hecht SS. Inhibition of carcinogenesis by isothiocyanates. Drug

Metab

Rev 2000;32:395-411.

5. Edens NK. Representative components of functional food science.

Nutr

Today; July 1999. Retrieved on May 24, 2001 from database,

www.findarticles.com.

 

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets