You’ve probably heard since you could walk and talk and hold your own fork that you need to eat your vegetables because they’re good for you. But, most likely, nobody ever told you the science behind the admonishment. If that’s something you’ve been wondering about, a team of researchers has the answer as to how certain vegetables help prevent both cancer and inflammation in the gut.
As reported by New Atlas, a vital protein important to regulating inflammation in the gut works in tandem with a chemical produced when we digest these vegetables to produce anti-inflammatory and anticancer benefits. Foods such as broccoli, cabbage and kale are examples of how gut flora and immune function can improve when you eat them.
Broccoli gained a reputation as a potent anticancer food long ago, with the sulforaphane in it being key to producing the most benefits. The actual mechanics behind the chemoprotective abilities of sulforaphane are indeed fascinating, as more and more studies show that it supports normal cell function and division while causing apoptosis (programmed cell death) in colon, prostate, breast and tobacco-induced lung cancer cells.
You can maximize these benefits by steaming your broccoli spears three to four minutes and adding to it a myrosinase-rich food like mustard seed, Daikon radish, wasabi, arugula or cole slaw.
Another class of vegetables that can help with cancer prevention include those containing polyphenols that have powerful antioxidant properties. Polyphenols give fruits, berries and vegetables their vibrant colors and contribute to the bitterness, astringency, flavor, aroma and oxidative stability of the food.
Simple ways to increase the intake of antioxidants include:
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Juicing a wide variety of vegetables
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Eating fresh berries and nuts
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Liberally adding fresh herbs and spices to your cooking
The bottom line is a diet rich in organic vegetables, fruits and nuts will typically supply you with the antioxidants you need in your diet.