Green leaf vegetables such as cabbage, bok choy, and broccoli are known as cruciferous vegetables and have been found to have anti-cancer properties due to high levels of compounds called glucosinolates. In a recent study, presented at the annual meeting of the American Association for Cancer Research, 5,000 Chinese breast cancer survivors were studied over a 36 month period and asked to fill out questionnaires about their diet. The study found the women who consumed the most cruciferous vegetables were 42 percent less likely to have died from breast cancer and 19 percent less likely to have had their cancer return. The research suggests eating as little as 150 grams of the vegetables could lower the risk of cancer and boost overall health. Read more »
