Cruciferous vegetables and colo-rectal cancer

  title={Cruciferous vegetables and colo-rectal cancer},
  author={Anthony Lynn and Andrew R. Collins and Zo{\"e} Fuller and Kevin Peter Hillman and Brian Ratcliffe},
  journal={Proceedings of the Nutrition Society},
  pages={135 - 144}
Cruciferous vegetables have been studied extensively for their chemoprotective effects. Although they contain many bioactive compounds, the anti-carcinogenic actions of cruciferous vegetables are commonly attributed to their content of glucosinolates. Glucosinolates are relatively biologically inert but can be hydrolysed to a range of bioactive compounds such as isothiocyanates (ITC) and indoles by the plant-based enzyme myrosinase, or less efficiently by the colonic microflora. A number of… 
Cruciferous Vegetables, Isothiocyanates, and Bladder Cancer Prevention.
Both cell and animal studies support a potential role for isothiocyanates in bladder cancer prevention and treatment and future studies are necessary to examine clinically relevant outcomes and define guidelines on ameliorating the bladder cancer burden.
Cruciferous Vegetables and Their Bioactive Metabolites: from Prevention to Novel Therapies of Colorectal Cancer
The Brassicaceae family, known as cruciferous vegetables, includes many economically important species, mainly edible oil plants, vegetable species, spice plants, and feed plants. Cruciferous
Putative mechanisms of action for indole-3-carbinol in the prevention of colorectal cancer
Current understanding of the chemopreventive pathways for indole-3-carbinol in various human cancers and how this may relate, in particular, to colorectal cancer are given; the supporting evidence; and the opinion of its anticancer properties are given.
Polyphenols, glucosinolates, dietary fibre and colon cancer: Understanding the potential of specific types of fruit and vegetables to reduce bowel cancer progression
A focus on the individual actions of such fruit and vegetable components, in particular polyphenols, glucosinolates and fibres is necessary to help explain why certain fruits and vegetables, but not all, act to differing extents to inhibit cancer incidence and progression.
The inverse relationship between active components present in cruciferous vegetables and in vitro and in vivo carcinogenesis has been associated with lower risk of lung and colorectal cancer in some epidemiological studies
Broccoli (Brassica oleracea L. var. italica) is a well recognized health-promoting vegetable due to its high beneficial compound content. Numerous epidemiological studies indicate that Brassicas, in
Physiological effects of broccoli consumption
A small body of literature is forming suggesting that both indole-3-carbinol and sulforaphane may protect against inflammation, inhibiting cytokine production, and whether cancer, cardiovascular disease, dementia and other diseases of aging can all benefit from a diet rich in broccoli and other crucifers.
Biological Profile of Erucin: A New Promising Anticancer Agent from Cruciferous Vegetables
Current knowledge on mechanisms of action of erucin in chemoprevention obtained from cell and animal models are presented and it is related to other isothiocyanates.
Anti-proliferative activity and chemoprotective effects towards DNA oxidative damage of fresh and cooked Brassicaceae
New insight is provided into the influence of domestic treatment on the quality of food, which could support the recent epidemiological studies suggesting that consumption of cruciferous vegetables, mainly cooked, may be related to a reduced risk of developing cancer.
Isothiocyanate exposure, glutathione S-transferase polymorphisms, and colorectal cancer risk.
This study suggests that isothiocyanate exposure may reduce the risk of colorectal cancer, and this protective effect may be modified by the GSTM1 and GSTT1 genes.
Chemical aspects of biological activity of isothiocyanates and indoles, the products of glucosinolate decomposition.
The current state of knowledge about glucosinolates and their degradation products in terms of possible interactions with reactive groups of cellular molecules is summarized.


Glucosinolates: bioavailability and importance to health.
  • I. Johnson
  • Biology
    International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition
  • 2002
Interpretation of epidemiological data and exploitation of brassica vegetables for human health requires an understanding of glucosinolate chemistry and metabolism, across the whole food chain, from production and processing to the consumer.
Brassica, biotransformation and cancer risk: genetic polymorphisms alter the preventive effects of cruciferous vegetables.
The chemoprotective effect of cruciferous vegetables is due to their high glucosinolate content and the capacity of glucosinolate metabolites, such as isothiocyanates (ITC) and indoles, to modulate
Brassica vegetables and cancer prevention. Epidemiology and mechanisms.
It is concluded that a high consumption of brassica vegetables is associated with a decreased risk of cancer and this association appears to be most consistent for lung, stomach, colon and rectal cancer, and least consistent for prostatic, endometrial and ovarian cancer.
Chemoprevention of colon cancer by Korean food plant components.
The gastrointestinal tract: A major site of antioxidant action?
The argument is developed that the high levels of antioxidants present in certain foods (fruits, vegetables, grains) and beverages (e.g. green tea) play an important role in protecting the gastrointestinal tract itself from oxidative damage, and in delaying the development of stomach, colon and rectal cancer.
Effects of Brassica vegetable juice on the induction of apoptosis and aberrant crypt foci in rat colonic mucosal crypts in vivo.
It is concluded that glucosinolate breakdown products derived from Brassica vegetables can exert a profound effect on the balance of colorectal cell proliferation and death in an animal model of colOREctal neoplasia.
Epidemiological studies on brassica vegetables and cancer risk.
It is concluded that a high consumption of brassica vegetables is associated with a decreased risk of cancer, and this association appears to be most consistent for lung, stomach, colon, and rectal cancer and least consistent for prostatic, endometrial, and ovarian cancer.
Interplay between dietary inducers of GST and the GSTM‐1 genotype in colon cancer
Although cruciferous vegetables do not appear to modify colon cancer risk in the total population, there are subgroups of the population for whom these vegetables may be important and these subgroups are defined mostly by age and smoking status.