Cruciferous Vegetables

     The primary source of health benefits from cruciferous vegetables is glucosinolates. The more glucosinolates in the vegetable the better it is for you and the worse it tastes. Brussels sprouts and kale have the largest quantities of glucosinolates. Broccoli and kale have very powerful antioxidant properties, but we consume few of them. Cruciferous vegetables rapidly lose their nutritional value. After shipment, warehousing, supermarket display, refrigeration, and cooking little of the nutritional value remains.
     Neo-Life Cruciferous Plus retains the nutritional value of an ideal serving of cruciferous vegetables. Research by the Southern Research Institute found that this supplement slowed breast cancer growth by 37%. In the study mentioned above only allium products had greater anti-cancer activity than cruciferous vegetables.
Reference:
Cieslik, Ewa, et al., Effects of some technological processes on glucosinolate contents in cruciferous vegetables, Food Chemistry105:976-81.