Cauliflower

Cauliflower is a good source of vitamin K, omega-3 fatty acids and glucobrassicin, all of which are strongly anti-inflammatory. A cup of boiled cauliflower contains about 11 micrograms of vitamin K and 0.21 g omega-3 fatty acids. Digestive Support: There are nearly 12 grams of fiber in every 100 calories of cauliflower. A substance in cauliflower called sulforaphane can help protect the lining of the stomach by preventing bacterial overgrowth of Helicobacter pylori thereby reducing the risk for stomach ulcer and cancer.

Plant sterols are known to have serum cholesterol lowering effects. A high dietary intake might therefore have a positive impact on health. All food items of vegetable origin contain some amount of plant sterols. Normén L and co-workers from Göteborg University, Sweden, found the highest concentrations were found in broccoli, Brussels, cauliflower and olives among 14 common vegetables in market. [1]

Epidemiologic studies suggest that cruciferous vegetable (such as broccoli, Brussels , cauliflower, and cabbage) intake may lower overall cancer risk, including colon and prostate cancer. Sulforaphane, an isothiocyanate found in cruciferous vegetables, has proved to be an effective chemoprotective agent in cell culture, carcinogen-induced and genetic animal cancer models, as well as in xenograft models of cancer.

Recent studies suggest that sulforaphane offers protection against tumor development during the “post-initiation” phase and mechanisms for suppression effects of sulforaphane, including cell cycle arrest and apoptosis induction are of particular interest. [2] Cauliflower is a vegetable belonging to the family Cruciferae, genus Brassica, var. Botrytis.

Antioxidant activities: Cauliflower extracts showed significant free radical scavenging activities, ferric reducing ability and capacity to inhibit lipid peroxidation. In addition, the antioxidant activity was linearly correlated with their phenolics content. Llorach R et al, Valorization of cauliflower (Brassica oleracea L. var. botrytis) by-products as a source of antioxidant phenolics. J Agric Food Chem. 2003 Apr 9; 51(8):2181-7.

[1] Normén L, Johnsson M, Andersson H, van Gameren Y, Dutta P. Plant sterols in vegetables and fruits commonly consumed in Sweden. Eur J Nutr. 1999 Apr;38(2):84-9. p>
[2] Clarke JD, Dashwood RH, Ho E. Multi-targeted prevention of cancer by sulforaphane.Cancer Lett. 2008 May 24. SOURCE CDC.gov

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.