Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.
1. Reduces Cancer Risk
Numerous studies have shown that there is a strong tie between someone’s diet and their risk for developing cancer. Studies demonstrate that cauliflower is especially useful for preventing breast cancer in addition to colon, liver, lung, and stomach cancers.
Cauliflower has been shown to have chemo-preventive agents that stall early phases of cancer development to help shut off tumor growth.
Studies have demonstrated that cruciferous vegetables like cauliflower can effectively inhibit the development of chemically induced carcinogenesis, acting as an anti-mutagen that halts tumor cells from further reproducing.
Numerous studies report that consuming cruciferous vegetables like cauliflower leads to the prevention of cancer growth in rats and mice during controlled studies, and that the same benefits apply to humans.
Cruciferous vegetables including cauliflower are also rich in glucosinolates – a large group of beneficial sulfur-containing compounds. This special combination of compounds is what gives cruciferous vegetables like cabbage, sprouts, and cauliflower their signature smell when they are cooked.
These protective chemicals are known to break down during the chewing and digestion process into biologically active compounds that help to prevent cancer cells from growing. Glucosinolates essentially act like natural pesticides in plant cells; when they are consumed by humans, they are utilized for DNA repair and help prevent cancer by slowing the growth of mutated cancer cells.
This makes cauliflower an excellent way to prevent cancer and also to decrease the chance of re-occurrences taking place.