Sentences with phrase «cruciferous vegetable group»

Within the cruciferous vegetable group, we commonly eat the flowers of the plant (for example, the broccoli florets), the leaves (for example, mustard greens, collard greens, turnip greens, and kale), the stems and stalks (for example, broccoli stems and stalks), the roots (for example, turnips or rutabagas or radishes), and the seeds (for example, mustard seeds).

During the past five years, cruciferous vegetables have largely taken over the world of research in the area of glucosinolates, phytonutrients that clearly have their headquarters in the cruciferous vegetable group.

By commonly consuming all parts of plants from this group, including flowers, leaves, stems, stalks, roots and seeds, we allow this cruciferous vegetable group to integrate together an unusually wide range of nutrients that is broader than any other single food group subdivision in the average U.S. diet.

Within the cruciferous vegetable group, we commonly eat the flowers of the plant (for example, the broccoli florets), the leaves (for example, mustard greens, collard greens, turnip greens, and kale), the stems and stalks (for example, broccoli stems and stalks), the roots (for example, turnips or rutabagas or radishes), and the seeds (for example, mustard seeds).

Not exact matches

Not only can you choose from dark green leafy vegetables from the cruciferous group (for example, mustard greens, turnip greens, kale, or collards), but you can also choose from the leguminous vegetable group (like green beans or green peas), the squash / gourd group (including zucchini and cucumber), the parsley / umbelliferous group (like fennel and celery), green allium vegetables like leeks, green lettuces like romaine, and finally, of course, the asparagus group that includes asparagus.

Along this same line of thinking, we've seen another cruciferous vegetable study showing successful delivery of glucosinolates in broccoli to a group of study participants in the form of broccoli soup.

The unique benefits of this cruciferous vegetables food group may be partly related to inclusion of so many different plant parts in a cruciferous foods - including diet.

We'd like to make one final comment about preparation of foods in this cruciferous vegetable food group.

Finally, arugula, technically considered a cruciferous vegetable (like broccoli and cabbage), is in a group of foods that contains di - indoly methane, or DIM which helps to promote healthy estrogen balance and reduces the risk of some cancers.

The methyl groups that switch genes on and off are not made by the body, instead we get them by eating foods rich in nutrients such as choline and folate, which are found in raw liver and cruciferous vegetables like cabbage and broccoli.

While the traditional family name for this group of foods is «cruciferous vegetables,» many scientists are tending away from the science name Crucifereae for this plant family and more toward the name Brassicaceae.

In terms of conventional nutrients (vitamins, minerals, proteins, carbs, and fats), we can not find another vegetable group that is as high in vitamin A carotenoids, vitamin C, folic acid, and fiber as the cruciferous vegetables.

We'd like to make one final comment about preparation of foods in this cruciferous vegetable food group.

We are not aware of any food group that matches cruciferous vegetables for what we would call integrated nourishment across such a wide variety of nutritional categories.

The astonishing concentration of vitamin A carotenoids in cruciferous vegetables and their unusually high content of vitamin C and manganese are clearly key components in their growing reputation as an antioxidant vegetable group.

(Interestingly, you can find this Latin root not in the cabbages that so commonly represent the broader family of cruciferous vegetables, but in cauliflower, which is another important member of this vegetable group.)

The unique benefits of this cruciferous vegetables food group may be partly related to inclusion of so many different plant parts in a diet that includes cruciferous foods.

Many people are familiar with the term «cruciferous vegetables» and can even identify a vegetable like broccoli as belonging to this group.

But because research on cruciferous vegetables has skyrocketed over the past three to seven years, many people are not familiar with the latest science on this age - old group of vegetables.

Along this same line of thinking, we've seen another cruciferous vegetable study showing successful delivery of glucosinolates in broccoli to a group of study participants in the form of broccoli soup.

Two especially common scientific groupings of cruciferous vegetables are the Brassica oleracea (broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, and kohlrabi) and the Brassica rapa (Chinese cabbage and turnips).

Although the commercial food industry has sometimes attempted to breed out bitter - tasting constituents from cruciferous vegetables (including sinigrin, one of the glucosinolates especially plentiful in cabbage), that practice does not make sense if we want to optimize our nourishment from this vegetable group.

Moreover, cruciferous vegetables, such as cabbage, contain a group of sulfuric compounds called glucosinolates.

Not only can you choose from dark green leafy vegetables from the cruciferous group (for example, mustard greens, turnip greens, kale, or collards), but also from the squash / gourd group (including zucchini and cucumber), the parsley / umbelliferous group (like fennel and celery), green allium vegetables like leeks, green lettuces like romaine, the asparagus group that includes asparagus, and finally, of course, the leguminous vegetable group that includes both green beans and green peas.

Taken as a whole, we are not surprised by the hallmark impact on cancer prevention made by cruciferous vegetables, or the potential of this food group to modify activities in cells that have already become cancerous.

In fact, we can not find another food group (even a fruit subgroup) that is as nutrient - rich in these antioxidants as the cruciferous vegetables.

Support of Phase II detox activity by cruciferous vegetables may be unsurpassed by any other food group.

And because this 3 - system combination plays such a pivotal role in our risk of cancer development, cruciferous vegetables are unsurpassed as a food group in terms of their cancer risk - reducing properties.

Most of the research on dietary intake of cruciferous vegetables and their physiological benefits has focused on intake of glucosinolates from this food group.

The anti-inflammatory properties of cruciferous vegetables — together with their unusual concentration of folic acid — combine to make this food group protective against atherosclerosis, heart attack and stroke.

However, in this situation we are talking about several pounds of a raw cruciferous vegetable on a daily basis over a prolonged period of time, rather than high - but - balanced consumption of cruciferous vegetables as a group within the context of an overall healthy diet.

This whole body impact of the cruciferous vegetables as a group has its parallel in the disease prevention category for which cruciferous vegetables have become most famous.

As a food group, the cruciferous vegetables are outstanding providers of these two antioxidant nutrients.

But given this unique ability on behalf of cruciferous vegetables, it is not surprising that no other group of foods has a better track record when it comes to cancer prevention.

What is particularly striking about cruciferous vegetables as a group is their ability to provide nutrient support for all five of the body systems listed above.

Among all cancer - preventive mechanisms studied by nutritional researchers, none have been as far - reaching as the mechanisms involving one unique family of phytonutrients, «the glucosinolates», found in no other food group to the same extent that they are found in cruciferous vegetables.

But it would be hard to find a single food group that provides broader «all systems» support than the cruciferous vegetables.

The combination of ITCs, vitamin K, and omega - 3s in cruciferous vegetables make them a unique food group for supporting our body's inflammatory system.

When combined with their extremely low - calorie, nutrient - rich nature, these features of cruciferous vegetables make them a uniquely «whole body» support food group.

In addition, cruciferous vegetables contain a group of substances known as glucosinolates, which are sulfur - containing chemicals.

However, research has not yet revealed a specific group of people who, because of their genetics, benefit more than other people from eating cruciferous vegetables.

I consume cooked vegetables in the evening, but I'm not always sure about the cruciferous group.

Researchers believe that the protection offered by cruciferous vegetables is mainly due to their content of sulforaphane, an organosulfate compound in the isothiocyanate group.

A group of researchers at the Baylor College of Medicine has published the results of a study in the journal PLoS ONE demonstrating that a concentrated form of the compound sulforaphane found in broccoli and other cruciferous vegetables has been shown to reduce the number of acute lymphoblastic leukemia cells in a lab setting.

In addition, we grouped fruits into categories of citrus, melon, and berries and vegetables into categories of cruciferous, green leafy, and legumes based on similar nutritional content (S6 Table).