Saturday, March 10, 2012

The benefits of kohlrabi

Several epidemiological studies have shown that high consumption of vegetables and fruit reduces the risk of cardiovascular disease, certain cancers and other chronic diseases. The presence of antioxidants in fruits and vegetables may play a role in this protection.
Cancer: Several studies have shown that regular consumption of vegetables from the cruciferous family (eg kohlrabi, cabbage, cauliflower, broccoli, Brussels sprouts) may prevent some cancers, such as lung, ovary and kidney (for Women).

Although recent review articles report that the vegetables of the Cruciferae family have a specific protective effect on cancer risk, the current epidemiological evidence suggests that eating more vegetables in the crucifer family could reduce the risk of cancer the stomach and lung. To date, it would be premature to conclude that consumption of vegetables from the cruciferous family reduces the risk of all cancers. Future work will be performed to clarify this controversy.

Studies in vitro and in animals have shown that some active compounds contained in kohlrabi (sulforaphane and indole-3-carbinol) could prevent tumor formation, decrease the growth of cancer cells and promote their self-destruction. These studies focus on cancer-related hormonal (breast cancer, prostate cancer), but other results in animals also show a beneficial effect against cervical cancer. Moreover, it was observed that sulforaphane had the ability to destroy the H. Pylori, a bacteria that can infect the stomach and cause ulcers and cancer in humans. Further research is however needed before confirming these findings to humans. Considering the data currently available in the literature, it appears that frequent consumption of vegetables from the cruciferous family reduces the risk of metastases in some persons who developed a tumor.

Cardiovascular health: Daily consumption of cruciferous is associated with lower blood levels of homocysteine, which would reduce the risk of cardiovascular disease.
Memory: A study in older women found that eating cruciferous slow cognitive decline.

Constituents of kohlrabi

Glucosinolates

As the majority of cruciferous vegetables, kohlrabi contains glucosinolates. Glucosinolates kohlrabi have the ability to transform into active molecules (sulforaphane, indole-3-carbinol and 3,3-diindolylmethane) when the food that contains is chopped or chewed in contact with the intestinal bacterial flora. Several of these molecules would help to limit the development of certain cancers. Cooking kohlrabi causes a loss of glucosinolates, thus, a moderate cooking would maximize the formation of bioactive compounds. To date, the optimal therapeutic concentration of these compounds has not yet been evaluated in clinical studies.

1 comment:

  1. This is a very beautiful and interesting article
    The most educating one i have read today!




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