The word “Phyto” comes from the Greek word “phyton,” which means “plant,” so phytochemicals are simply natural chemicals found in plants. Those chemicals also very hard substances even cooking can only reduce them but does not eliminate them.
Researchers believe those chemicals have the ability to prevent cancer and still under study to proof their theory. Phytochemicals found mostly in two group of vegetables : Cruciferous vegetables and the allium family of vegetables.
Cruciferous vegetables, such as broccoli, cabbage, and collard greens. They get their name from the cross-shaped flowers that adorn them in the garden. People who eat generous amounts of these vegetables have remarkably low cancer rates, and researchers have dedicated a great deal of effort to isolating the compounds that are responsible for their anti-cancer effects.
For example, broccoli which contains sulforaphane, a compound that augments the liver’s ability to rid the body of toxic chemicals.
Phytochemicals from Cruciferous vegetables also affect the hormones that influence the progression of hormone-dependent cancers, such as breast cancer.
In particular, these chemicals actually change the way estrogens are broken down and eliminated.
Normally, estradiol (a potent estrogen) in a woman’s bloodstream is converted to a hormone called 16 a-hydroxyestrone which will encourages the growth of cancer cells. However, the cruciferous extract indole-3-carbinol and then causes the body to convert more estrogen to a different estrogen called 2-hydroxyestrone, which has anticancer actions.
Researchers are starting to test out the effects of cruciferous vegetable extracts on patients. In one study, the extract indole-3-carbinol was given to women with abnormal cervical cells (the type of cells gynecologists check for on Pap smears). After 12 weeks, the abnormal cells had disappeared in half the treated patients, while patients given a placebo preparation showed no improvement.
The allium family of vegetables such as garlic, onions, and hundreds of their botanical relatives. Some studies showed those vegetbles have the possibility to speed up the body’s elimination of carcinogens and perhaps even block the start of cancer or inhibit the growth of cancer cells.
For example, when garlic cloves are cut or crushed, they produce a compound called allicin, which is responsible for both their scent and their biological activity.
Several studies have shown that people who regularly include allium vegetables in their diets have less risk of cancer, particularly cancers of stomach cancer and colon.
In test-tube experiments, extracts from allium plants have been shown to help the body eliminate carcinogens and slow the growth of cancer cells. Researchers estimate the amount of garlic necessary for anti-cancer effects at three to five cloves daily. Cooking temperatures eliminate garlic’s beneficial effects on cells unless the garlic is allowed to stand for about 10 minutes between being crushed and the cooking process.
It should be noted that tests of garlic’s ability to block cancer promotion have been carried out in cells, not in intact humans, so it remains to be established whether garlic can actually affect the course of cancer after diagnosis.
Here some vegetables that below to Cruciferous Vegetables and Allium Vegetables:
Cruciferous Vegetables
Arugula
Beet greens
Bok choy
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Collard greens
Horseradish
Kale
Kohlrabi
Mustard greens
Radishes
Rutabaga
Swiss chard
Turnips
Turnip greens
Watercress
Allium Vegetables
Chives
Garlic
Leeks
Onions
Scallions
Shallots
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