Brussels Sprouts
If you plan to BarBQ make sure to include Brussels Sprouts as a part of the meal. Brussels sprouts’ glucosinolates have been shown to help prevent the development of colon cancer in response to exposure to heterocyclic amines, the carcinogenic compounds produced when meat is grilled or otherwise charbroiled. (Kassie F, Uhl M, Rabot S, Grasl-Kraupp B, Verkerk R, Kundi M, Chabicovsky M, Schulte-Hermann R, Knasmuller S. Chemoprevention of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ)-induced colonic and hepatic preneoplastic lesions in the F344 rat by cruciferous vegetables administered simultaneously with the carcinogen. Carcinogenesis. 2003 Feb;24(2):255-61., PMID: 12584175 ).
Red Cabbage
Antioxidant polyphenols abundant in red cabbage, particularly its anthocyanins, can protect brain cells against the damage caused by amyloid-beta protein, suggests a study published in Food Science and Technology.
(Heo HJ, Chang YL. Phenolic phytochemicals in cabbage inhibit amyloid
beta protein-induced neurotoxicity. Food Science and Technology 2006
May;39(4):331-337 ) In Alzheimer’s disease, an increase in the production
or accumulation of a protein called beta-amyloid protein results in brain cell damage and death from oxidative (free radical) stress. Cabbage is an excellent source of vitamin C. It is also a very good source of fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Cabbage is also a good source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, potassium, magnesium, vitamin A, and protein. Cabbage also contains phytochemicals called indoles and sulforaphane, the breakdown products of compounds called glucosinolates.