Have you ever thought about how the food we eat can be a powerful ally in our fight against diseases like cancer?

“What if a disease-fighting powerhouse was as close as your neighborhood grocery store, if not your kitchen?

Cruciferous vegetables – a group that includes kale, cauliflower, cabbage, broccoli, bok choy, Brussels sprouts, radishes, arugula and others – contain compounds that help reduce the risk of cancer, slow the growth of cancer after it’s been diagnosed and protect against heart disease, among other benefits.

“They have amazing benefits when it comes to their nutrition and phytonutrient content,” says Emma Veilleux, RDN, senior dietitian with the Simms/Mann UCLA Center for Integrative Oncology, which provides free psychosocial and nutrition support for people being treated for cancer at UCLA Health. 

Also known as Brassica vegetables, cruciferous vegetables contain natural plant compounds called glucosinolates, which break down into sulfur-containing phytochemicals called isothiocyanates. One widely researched glucosinolate is sulforaphane, which has antioxidant and anti-inflammatory properties.”

Read the rest of article from UCLA Health here. 

The WeSPARK Cancer Support Center, located in Sherman Oaks, offers free workshops, classes, and individual services for cancer patients, survivors, and their loved ones. Be sure to check our Program Calendar for more information and the most current schedule.