Regular consumption of vegetables such as cabbage, broccoli, radish, turnip and cauliflower significantly reduces the risk of developing several types of cancer.
Oku.AzThis was stated by British nutritionist Toral Shah according to information provided by the publication “UK Express.”
He explained the surprising properties of vegetables from the cruciferous family.
“The secret of vegetables from the cruciferous family is their rich composition. They contain a large amount of fiber, which stimulates the work of the digestive system and is food for beneficial intestinal bacteria. This plays a key role in the prevention of cancer of the colon. one of the most common oncological diseases,” said the expert.
According to the expert, cruciferous vegetables are also a valuable source of vitamins, minerals and carotenoids.
“During its use, active compounds such as indole and sulforaphane are formed in the body. These substances help reduce the risk of cancer due to their anti-inflammatory properties and their ability to prevent metastasis,” said the doctor.
Statistics show that people who regularly include cruciferous vegetables in their diet have 20-40% fewer oncological diseases than those who do not take these products.
