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• American Institute for Cancer Research - infoZine - Cruciferous vegetables include cabbage, broccoli, Brussels sprouts, Chinese cabbage, cauliflower, kale, watercress, radish, parsnip, turnip, rutabaga and kohlrabi.
• How Cruciferous Vegetables Fight Cancer Cruciferous vegetables make a unique contribution to good health.
• They contain natural substances called glucosinolates that break down in the body to form indoles and other compounds that fight cancer development in several different ways.
• One way indoles and other anti-cancer compounds from cruciferous vegetables work is by slowing down proteins in the body that activate carcinogenic substances.
• (Proteins are the active elements of cells that aid and control the chemical reactions that make the cell work.)
• Another way is by speeding up proteins that detoxify carcinogens.
• These compounds can also increase the self-destruction of cancer cells and stop or slow down the growth of cells developing into cancer.
• Preparing Cruciferous Vegetables Don't let memories of overcooked, slightly bitter dishes stop you from eating cruciferous vegetables.
• * Briefly steaming or stir-frying these vegetables produces much better flavor and texture.
• Parsnips and Brussels sprouts are especially delicious when roasted.
• * If salad greens aren't in season, switch to fresher and less expensive salads based on raw broccoli, cabbage and cauliflower.
• * Smooth out the strong flavors of these vegetables with equally assertive flavorings, like a drizzle of extra virgin olive oil or balsamic vinegar.
• For more helpful tips and some easy healthy recipes, go to the American Institute for Cancer Research's website, www.aicr.org.
• It offers a searchable database of healthy, delicious recipes in the "Recipe Corner," a weekly recipe e-mail you can sign up for, and other recipes you can browse through in the "Press Corner."
• This website has a searchable database, so you can look for recipes that call for a particular vegetable like broccoli.

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