SAN DIEGO, Dec. 23 (UPI) -- Cruciferous vegetables such as arugula, bok choy, broccoli, cabbage, cauliflower and kale may help reduce cancer risk, U.S. nutritional experts say.
Vicky Newman, director of Nutrition Services, Cancer Prevention & Control Program at the University of California, San Diego, Moores Cancer Center, said cruciferous vegetables contain sulfur compounds that support the body's detoxification system.
For example, dithiolthiones and isothiocyanates seem to increase the activity of enzymes involved in detoxifying carcinogens.
lndoles, another cruciferous compound, appear to alter the metabolism of hormones in ways that might help prevent or reduce the growth of hormone sensitive tumors, Newman said.
Newman suggested surprising holiday guests with a cruciferous vegetable-rich salad featuring holiday colors made with crunchy bok choy, red peppers, shredded carrots, green onions and peanuts. This salad recipe is included in the cook book "Food for Thought: Healing Foods to Savor," authored by nutritional experts at the University of California, San Diego, Moores Cancer Center.