Brassica, Biotransformation and Cancer Risk: Genetic Polymorphisms Alter the Preventive Effects of Cruciferous Vegetables
Sorry for the long title, but this article once again moves far beyond what today’s clinicians recognize: the compounds in broccoli and related veggies are good for us. This article begins to look at potential explanations for variations in response to the compounds found in cruciferous vegetables. Genetic variations in enzyme efficiency, variations in levels found in the vegetables themselves (usually based on growing processes) and variations from differences in preparation. Really an advanced article beginning to look past acceptance of benefit into the factors affecting level of benefit.
Nutrition.org — Abstracts: Lampe and Peterson 132 (10): 2991
