A recent research has further
analyzed the method by which a crucial component present in certain
vegetables fight deadly diseases.
Broccoli, brussel sprouts, cauliflower and
cabbage are a group of vegetables that are rich in minerals, fiber, vitamins
and disease-fighting phytochemicals. These veggies have, for long, been known
for their cancer-fighting properties.
Earlier studies have revealed that the key component in these vegetables,
known as sulforaphane, acts as a HDAC inhibitor (an anti-cancer agent) and
triggers the production of enzymes that detoxify carcinogens (cancer-causing
agents) before they can damage the body's cells.
Recent studies have shown that
sulforaphane also helps to maintain the growth and proliferation of cancer
cells through a process called DNA "methylation". DNA
methylation is a process by which certain parts of the genes get "turned off",
thereby controlling genetic communication within the cell. Unfortunately, this
process gets impaired in those suffering from cancer. Through this study it
appears that DNA methylation and HDAC inhibitors work in tandem to maintain
proper cell function.
Eating vegetables can, generally, help to reduce the risk of diseases as
it aids in maintaining the cells from going wrong.
There are several studies that
have revealed the positive impact of green, leafy and cruciferous vegetables on
several types of cancers, such as those of the colorectal and the breast.
Minimal cooking is recommended while cooking vegetables, as lots of
vitamins particularly Vitamin C and folate can be destroyed during cooking.
It's not just green veggies that can fight diseases. Ginger has the
ability to lower blood sugar levels, while garlic can help alleviate
heart-related conditions. Curcumin in turmeric is well known for its
anti-inflammatory properties. There are several more among nature's bounty that
can help man to live healthy—if only he cares to look!
The results of the present study have been published
in the journal Clinical Epigenetics.