May 30, 2007 – Cabbages and their close relatives (broccoli, cauliflower, Brussels sprouts, etc.) are recognized for their anticancer properties. However, they must be properly prepared, otherwise there is a risk of nothing.
British researchers have just shown that, when boiled for too long, these vegetables from the cruciferous family can lose most of their glucosinolates. These valuable substances have a protective effect against cancer1.
According to their results, after boiling for 30 minutes, the broccoli had lost 77% of its glucosinolates; cauliflower, 75%; green cabbage, 65%; and Brussels sprouts, 58%. A five minute stay in boiling water removed 20% to 30% of these anticancer substances. This proportion fluctuated between 40% and 50% after ten minutes.
To take advantage of their anti-cancer effect, it would be best to steam these crucifers for just a few minutes, sauté them quickly over high heat, or put them in the microwave for three minutes.
Frozen, these vegetables could also lose up to a third of their glucosinolates. Kept whole in the refrigerator, they would retain most of their anti-cancer properties for about a week.
Coleslaw lovers should know that when grated, this cruciferous tree would lose up to 75% of its glucosinolates after six hours. It is therefore preferable to grate it just before consuming it.
Pierre Lefrançois – PasseportSanté.net
According to The New Zealand Herald and Nutraingredients.com.
1. Song L, Thornalley PJ. Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables. Food Chem Toxicol. 2007 Feb; 45 (2): 216-24.
