Brussels sprouts are classified under the Brassica genus of plants alongside other unpopular vegetables, such as broccoli, kale and chard. Despite their less-than-pleasant taste, brassicas are hailed for their numerous potent compounds, including sulforaphane and glucosinolates.
These compounds are behind most of the health benefits attributed to Brussels sprouts and other brassicas. It also doesn’t hurt that the sprouts are rich in antioxidants, plant proteins, fiber and indispensable nutrients to boot, as previously noted.
“Vegetables are an important part of a balanced diet. But not all veggies are created equal, and some pack a more nutritional punch than others.
Despite their bitter taste and strong odor, vegetables under the Brassica genus of plants often stand out among other plants because of their reported health benefits. Most of these benefits can be attributed to their high amounts of glucosinolates. These are sulfur-containing compounds found in broccoli, Brussels sprout, spinach, cabbage and kale.
Brassicas are also hailed for their incredible nutrition profiles that feature a number of essential nutrients including folate, potassium, iron, manganese, calcium and vitamins A, C and E. Brassicas also boast potent plant compounds capable of fighting harmful free radicals, pathogens and cancer cells.
Health benefits of brassicas
Brassicas’ nutrients, glucosinolates and other plant compounds are thought to be important for generating a long list of health benefits. Here’s a look at some of the science-backed benefits of these potent superfoods:
1. Fight cancer
Brassicas’ cancer-fighting abilities might be one of their most popular health benefits, and for good reason: there’s more than enough science to back it up. These anticancer properties are often attributed to sulforaphane, a kind of glucosinolate that’s most abundant in broccoli, and its role in stopping tumor cells from replicating. Sulforaphane is also capable of inducing apoptosis or programmed cell death in cancer cells.
2. Support heart health
Higher consumption of brassicas has been linked to a reduced risk of heart disease and stroke. Experts speculate that this relationship might be attributed to sulforaphane and its role in blood pressure control.”
Read More … Article Source: https://www.food.news/2020-07-17-7-reasons-to-eat-cruciferous-vegetables.html
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