Food Therapy: Cruciferous Vegetable, the Whole Food for Lower Cholesterol Absorption through Bile Acid Binding

Kyle J. Norton, Master of Nutrients
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

"Let foods be your medicine and let medicines be your food", using foods as medication has been a dream of many scholars and scientists over past many centuries. In order to achieve these, consumption of whole food medicine must accompany with moderated exercise, change of diet and life style.

Recent study conducted by the University of Lund, fermented brussels sprouts, one of the member of cruciferous vegetables binded the secretion of bile acids from the liver by increased 25% of the fecal dry weight.

The study also confirmed that in various vegetables (carrots, rutabagas, peas, green beans and Brussels sprouts), total excretion of bile acids was reduced only when Brussels sprouts were added.

Cruciferous vegetables are the group of vegetables belonging to the family Brassicaceae, including cauliflower, cabbage, cress, bok choy, broccoli etc.

Bile acids secreted by the liver with purpose in removing excess cholesterol in the body and aiding intestinal digestion.

Binding bile acids in gastrointestinal track is the function of preventing the reabsorption from the gut with an aim to lower the levels of cholesterol.

In vitro, the study of cruciferous vegetables also suggested that consumed regularly after steam cooking, would lower the risk of cardiovascular disease and cancer and improve public health, through lowered recirculation of bile acids resulting in utilization of cholesterol to synthesize bile acid and reduced fat absorption even more.

Dr. Kahlon TS, the lead author of the study said, " relative to cholestyramine, (a cholesterol-lowering, bileacid binding drug) in vitro bile acidbinding on dry matter basis was for the collard greens, kale, and mustard greens, 13%; broccoli, 10%; Brussels sprouts and spinach, 8%; green bell pepper, 7%; and cabbage, 5%" and (the levels of effectiveness can be classified as follow)"collardgreens = kale = mustard greens > broccoli > Brussels sprouts = spinach = green bell pepper > cabbage".

Furthermore, according to the article published in the science research, besides steam cooking showed to significantly improved bile acid binding ofgreen/leafy vegetables; sautéing also significantly improved  bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper compared with steaming, boiling or raw (uncooked). 

In fact, Collard greens exhibited significantly higher bile acid binding by steaming compared with sautéing, boiling or raw in comparison to other cruciferous vegetables.

Therefore, it is safe to insist that intake of cruciferous vegetables regularly can lower the risk of cardiovascular disease and cancer, through lowering cholesterol absorption and reabsorption.

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References
(1) Fermentation of vegetable fiber in the intestinal tract of rats and effects on fecal bulking and bile acid excretion by Nyman M1, Schweizer TF, Tyrén S, Reimann S, Asp NG.(PubMed)
(2) Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage by Kaifhlon TS1, Chiu MC, Chapman MH.(PubMed)ch
(3) In Vitro Bile Acid Binding of Mustard Greens, Kale, Broccoli, Cabbage and Green Bell Pepper Improves with Sautéing Compared with Raw or Other Methods of Preparation by Talwinder S. Kahlon, Rebecca R. Milczarek, Mei-Chin M. Chiu(Scientific Research)