Top Health Benefits of Cauliflower

Because of its beneficial effects on numerous aspects of health, cauliflower can easily be described as a superfood. Some of its most valuable health benefits include:

Cauliflower, which like broccoli is a member of the cruciferous family, contains an impressive array of nutrients, including vitamins, minerals, antioxidants and other phytochemicals. It's a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium and manganese.



Cauliflower is also packed with natural antioxidants such as vitamin C, beta-carotene, kaempferol, quercetin, rutin, cinnamic acid and others. Antioxidants are nature's way of providing your cells with adequate defense against attack by excessive amounts of reactive oxygen species. As long as you have these important micronutrients, your body will be better equipped to resist damage caused by everyday exposures to pollutants, chronic stress and more.

Without an adequate supply of antioxidants to help squelch excess free radicals you raise your risk of oxidative stress, which leads to accelerated tissue and organ damage. Adding to cauliflower's appeal is its versatility. You can eat it raw, add it to salads or use it in your cooking. Cauliflower can even be seasoned and mashed as an alternative to potatoes.
Fighting cancer

Cauliflower contains the cancer-fighting compounds sulforaphane and isothiocyanates, the former of which has been shown to kill cancer stem cell responsible for metastasis or spread of cancer.

Boosting heart health
Sulforaphane in cauliflower also helps improve blood pressure and kidney function. Scientists believe sulforaphane's benefits are related to improved DNA methylation, which is crucial for normal cellular function and proper gene expression, especially in the easily damaged inner lining of the arteries (endothelium).

Lowering inflammation
Chronic inflammation is a hallmark of most disease. Cauliflower contains anti-inflammatory nutrients to help keep inflammation in check, including indole-3-carbinol, an anti-inflammatory compound that may operate at the genetic level to help prevent the inflammatory responses at its foundational level.

Boosting brain health
Cauliflower is a good source of choline, a B vitamin known for its role in brain development. It also helps improve cognitive function, learning and memory. It may even diminish age-related memory decline and your brain's vulnerability to toxins during childhood, as well as conferring protection later in life.

Supporting detoxification
Cauliflower helps your body's ability to detoxify in several ways. It contains antioxidants that support Phase 1 detoxification along with sulfur-containing nutrients important for Phase 2 detox activities. The glucosinolates in cauliflower also activate detoxification enzymes.

Aiding digestion
Cauliflower is an important source of dietary fiber for digestive health. But that's not all. According to the World's Healthiest Foods:

"Researchers have determined that the sulforaphane made from a glucosinolate in cauliflower (glucoraphanin) can help protect the lining of your stomach. Sulforaphane provides you with this health benefit by preventing bacterial overgrowth of Helicobacter pylori in your stomach or too much clinging by this bacterium to your stomach wall."

Facts Credit: mercola.com

 

How Onions Help Cancer Prevention

Multiple studies report that several different types of cancer cells are diminished when scientists place the cells with onions extracts. One study at Cornell University noted that color and variety have a lot to do with the types of cancer they're most effective against. Shallots, Western Yellow, pungent yellow and Northern Red onions have more anticancer chemicals than other varieties tested. The study explained:

"Phenolics and flavonoids are types of phytochemicals — antioxidant chemicals that protect plants against bacteria, viruses and fungi. Phenolics and flavonoids, like other antioxidants, help prevent cancer by mopping up cell-damaging free radicals and inhibiting the production of reactive substances that could damage normal cells."

Lead study author Dr. Rui Hai Liu noted that shallots and the yellow onion varieties are effective against liver cancer cells, and the two yellows are best against colon cancer cells. In fact, Western Yellow onions had 11 times the number of flavonoids compared with the onion with the least, the Western White variety.

A 2016 study also associated allium vegetable consumption with decreased risk of cancer, particularly cancers of the gastrointestinal tract, as well as "decreased bioactivation of carcinogens, antimicrobial activities, and redox modification," meaning a reduced oxidation rate. Onions and other allium vegetables are observed to prevent or suppress several types of cancer, including: Kidney, Oral cavity, Breast, Endometrial, Ovarian, Lung, Gastric, Colorectal, Esophageal, Liver, Stomach and Prostate.

If you love onions, it's great to know you need go no further than your own backyard garden to get some of the most powerful, cancer-killing foods on Earth. It should be noted from the same study that:

"Altering dietary habits may be a practical and cost-effective means of reducing cancer risk and modifying tumor behavior. Approximately 30 to 40 percent of cancers are preventable by appropriate food and nutrition, physical activity, and maintenance of healthy body weight.

This means choosing foods that help to maintain a healthy body weight, reducing consumption of foods such as … processed meats that may increase cancer risk, and increasing consumption of foods that may decrease cancer risk."

Article Source: mercola.com