100% Organic Food & Nutrition
All Combined in Nanogreens
The Cruciferous Vegetables
Nanogreens Ingredients:
Supergreens
More Supergreens
Super Carotenoids
carrots, tomatoes sweet potatoes
Cruciferous Vegetables
broccoli, cabbage, cauliflower
Fruits & Berries
berries, pruns, cherries, plums
The Phenols
green tea, grape seed and red wine
The Allium Family
garlic, onion, leek, asparagus, shallots
Fruit and Vegetable Extract Facts
When it comes to cancer fighting, the real champs may be the cruciferous
vegetables. Cruciferous vegetables contain detoxifying phytonutrients with rather
unfamiliar names like isothiocyanate, sulforaphane and indole –3 carbinol, or
IC-3 for short. These plant micronutrients work by speeding up the production of
enzymes, especially in the liver, with which our bodies convert toxic, mutagenic,
cancer causing substances into less harmful, even beneficial substances. -Medical
Committee for Aging Research and Education, Year 2001, Issue 2, Abstracts, p.5.
The 2000 January 5th issue of the Journal of the National Cancer Institute
proclaims that the cruciferous vegetables, such as broccoli, cauliflower, cabbage
and Brussels Sprouts, substantially lower the risk of prostate cancer in men.
Numerous tudies also suggest a protective role in uterine, cervical and breast cancer
in women as well (Cancer Chemotherapy and Pharmacology, 1991, No 28, pp.255-8.
About fermented cabbage extract
The Japanese have developed a fermented cabbage extract. Fermentation “predigests” foods making nutrients
easier to assimilate. As no heat is used, fermentation retains enzymes, vitamins, and other nutrients that are
usually destroyed by food processing. As a matter of fact, the active cultures that pre-digest the food as part of
the fermentation process actually generate nutrients! So there are more vitamins, especially B-vitamins.
Furthermore minerals are released from the chemical bonds that otherwise prevent them from being assimilated.
Compounds in fermented cabbage have been shown in test tube and animal studies to prevent the growth of
cancer cells, especially of the breast, colon, lung and liver, according to a Finnish study reported in the Journal
of Agricultural and Food Chemistry. Raw cabbage is rich in glucosinolate, which fermentation breaks down into
the active form, the isothiocyanates and other cancer-fighting compounds.
Another antioxidant enzyme
Of great interest in Japan is the increase of the major antioxidant enzyme Super Oxide Dismutase (S.O.D.)in fermented cabbage. Here in the West, William G. Helferich of the University of Illinois believes that fermenting cabbage may create new anticancer agents! In the University’s studies low-concentration extracts of the samples--typically 5 to 25 parts per billion--not only slowed the growth of estrogen-fed cells but also blocked estrogen’s ability to turn on a particular cancer causing gene. Scientists had thought that any anti cancer benefits from brassicas must be traced to sulforaphane (SN: 9/20/97, p. 183) and indole-3 carbinol (SN: 3/6/99, p. 157).
The findings by Helferich’s team suggest that fermented cabbage might offer even more “potentially important” agents.
The thiosulfonates are predominant in the allium family where garlic, onion, leek, asparagus, shallots, chive
and scallion are most representative. They are known for their ability to promote a more favorable HDL- LDL
ratio, lowering blood pressure, and stimulating non-specific immunity.
Like their cruciferous cousins, when thiosulfonates are cut or smashed the sulfur compounds release
bio-transformation products including: allicin, ajoene, allylic sulfides, vinyl dithin, and D-allyl mercaptocysteine.
Some of these are considered anti-atherosclerotic, some antioxidant, some anti-cancer agents, while others are
antibacterial, antiviral and antifungal. The Commission E Monograph in Europe declares garlic antibacterial,
anti-mycotic, lipid-lowering, an inhibitor of platelet aggregation (thus prolonging bleeding and clotting time)
with concomitant enhancement of fibrinolytic activity.
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