Fruit and vegetables (F&V) have been a cornerstone of healthy dietary recommendations;
the 2015–2020 US Dietary Guidelines for Americans recommend that F&V constitute one …

Glucosinolates (β-thioglucoside-N-hydroxysulfates), the precursors of isothiocyanates, are
present in sixteen families of dicotyledonous angiosperms including a large number of …

Induction of phase 2 detoxication enzymes [eg, glutathione transferases, epoxide hydrolase,
NAD (P) H: quinone reductase, and glucuronosyltransferases] is a powerful strategy for …

Reactive oxygen species (ROS) are highly reactive molecules that are naturally generated
in small amounts during the body's metabolic reactions and can react with and damage …

Glucosinolates (GLSs) are found in Brassica vegetables. Examples of these sources include
cabbage, Brussels sprouts, broccoli, cauliflower and various root vegetables (eg radish and …

Cellular protection against oxidative and electrophile toxicities is provided by two types of
small‐molecule antioxidants:(i) direct antioxidants, which are redox active, short‐lived, are …

A growing awareness of the mechanisms by which phytochemicals can influence upstream
endogenous cellular defence processes has led to intensified research into their potential …

Sulforaphane is an isothiocyanate that is present naturally in widely consumed vegetables
and has a particularly high concentration in broccoli. This compound has been shown to …

Arachidonic acid (AA) pathway, a metabolic process, plays a key role in carcinogenesis.
Hence, AA pathway metabolic enzymes phospholipase A 2 s (PLA 2 s), cyclooxygenases …

The mechanisms by which brassica vegetables might decrease the risk of cancer are
reviewed in this paper. Brassicas, including all types of cabbages, broccoli, cauliflower and …