Brussels sprouts are a vegetable of the cruciferous family, as well as cabbage, broccoli and cauliflower.
Brussels sprouts are valued not only for their taste, but also because they are extremely rich in vitamins, especially vitamin C, folate, antioxidants and fiber.
High levels of the substance isotocyanite, which is considered a strong anti-carcinogen, have been reported in all cruciferous vegetables.
A team of Viennese scientists conducted a new study, the results of which show that daily consumption of Brussels sprouts significantly reduces the risk of cancer.
Siegfried Knasmüller and his colleagues found that the isotoyanites and antioxidants in Brussels sprouts inhibited the development of cancer cells.
In the course of the study, the volunteers who participated in the experiment had to consume 300 grams of vegetables per week.
At the end of the study, the experts analyzed blood samples taken from the volunteers. The results showed increased activity of blood cells, which in turn helps fight cancer.
Another study by researchers at the University of Lancaster, UK, also yielded encouraging results.
The researchers treated cancer cells with doses of 350 mg of the natural substance I3C (indole-3-carbinole). It was found that when the substance was used in conjunction with conventional chemotherapy or radiation therapy, the tumor cells quickly stopped growing and died.
Experts are adamant that despite the encouraging results, a number of studies are still needed to clarify the action of the substance I3C. The same substance is found in other cruciferous vegetables.