Consuming cauliflower regularly will provide health benefits, such as, inhibiting the growth of cancer cells, maintain a healthy heart and so on. This is because, cauliflower is a source of nutrients, such as vitamin C, folate, vitamin K, vitamin B complex (thiamine, riboflavin, niacin), and a small amount of vitamin E (alpha-tocopherol).
Several studies have shown that cauliflower contains anti-cancer compounds that function to kill diseased cells and maintain healthy cells. Scientists from Oregon State University found that, phytochemical compounds in cauliflower (sulforaphane), is able to selectively attack the prostate cancer cells to the patient and leaves the healthy cells. When compared with chemotherapy system, in which the patient is exposed to radioactive rays will cause damage both diseased cells and healthy cells. This discovery was published in the journal Molecular Nutrition and Food Research published Oregon State University. Researchers currently conducting clinical trials of the use of sulforaphane for fighting prostate cancer and breast cancer. The researchers say, this is done to find the right dose in cancer therapy. To know more cauliflower benefits for health, you can read it below or you can read all cauliflower nutrition facts based on USDA Nutrient data base.
- Benefits of cauliflower to prevent cancer: Results showed that the population regularly consume cabbage or other cruciferous vegetables types, have a lower risk of the cancer diseases. The existence of the compound indole-3-carbinol in cruciferous vegetables that prevent the formation of the hormone estrogen in the body, making it useful types of vegetables to prevent cancer, especially breast and prostate cancer.
- Good for liver detoxification: Cauliflower contains glucosinolates and thiocyanates including sulforaphane and isothiocyanates that help improve the liver's ability to neutralize toxins that could potentially lead to cancer. The enzymes contained in it are also able to assist the liver detoxification process is beneficial for all other organs.
- Against rheumatoid arthritis: Being rich in vitamin C, cauliflower can help the body create a protective anti-inflammatory polyarthritis, a type of rheumatoid arthritis that attacks the joints of the body two or more.
- As an antioxidant: Cauliflower contains vitamin C, manganese, and powerful antioxidants. Cauliflower also contains phytochemicals called indoles and glucosinates, glucobrassicin, glucoraphanin and gluconasturtiian. This healthy compounds useful for stimulating the creation of new enzymes to fight cancer, protect body cells from oxidation due to stress, and prevent damage to cells caused by free radicals.
- Heart health: Cauliflower contains vitamin K, which is anti -inflammatory. Regular consumption of cauliflower will ensure a healthy blood circulation, because it will help keep the blood vessels in the presence of the compound glucoraphanin. Glucoraphanin be converted into isothiocyanates, which will activate the anti- inflammatory activity and prevents the accumulation of lipids in the blood vessels. This will help prevent the blood flow is blocked, thus reducing the risk of conditions such as atherosclerosis, as well as improve cardiovascular health . Isothiocyanate, indole - 3 - carbinol or I3C is an anti- inflammatory component that functions at the genetic level and inhibit inflammatory encouragement in the early stages. As supported by research , indoles has been shown to be effective in the synthesis of lipids, triglycerides, cholesterol and maintain heart health. Research has also proved the function of anti-thrombotic and anti-platelet from indole 3 carbinol, which significantly contributes to heart health.
- Bone health: Cauliflower contains vitamin C, which plays an important role in the production of collagen which protects the joints and bones of the damage caused by inflammation. Also contains vitamin K, which can help prevent bone loss, in both men and women.
- Macular degeneration: Cauliflower is rich in vitamin C and antioxidants can also be effective in reducing the risk of macular degeneration, or age-related disease (AMD), which can lead to blindness in the elderly. Sulforaphane from cauliflower will protect retinal tissue from damage caused by oxidative stress, prevent vision problems and eye diseases such as cataracts.
- Ultraviolet radiation: Research studies have shown that sulforaphane components on cauliflower effective in protecting the skin from damage caused by ultraviolet radiation. Protective action of sulforaphane prevents the body from inflammation, skin cancer and cell damage.
- Neurodegenerative disorders: Sulforaphane and indoles in cauliflower play a key role in reducing the progression of neurodegenerative diseases. This will activate detoxification enzymes that elevate glutathione levels, and helps in treating nerve injuries caused by inflammation and oxidative stress in Alzheimer's disease and Parkinson's disease.
Cauliflower cooking
Cauliflower can be roasted, boiled, fried, steamed, or eaten raw. Steaming or microwaving better preserves anticancer compounds than boiling. When cooking, the outer leaves and thick stalks are removed, leaving
only the florets. The leaves are also edible, but are most often
discarded. The florets should be broken into similar-sized pieces so they are
cooked evenly. After eight minutes of steaming, or five minutes of
boiling, the florets should be soft, but not mushy (depending on size).
Stirring while cooking can break the florets into smaller, uneven
pieces. Low carbohydrate dieters can use cauliflower as a reasonable substitute for potatoes or rice; while they can produce a similar texture, or mouth feel, they lack the starch of the originals.
