#CruciferousVegetables Lower the risk of Cardiovascular Disease and Cancer and Improve Public Health, Researchers Say

A recent study conducted by the University of Lund, fermented Brussels sprouts, one of the members of cruciferous vegetables bound 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), the total excretion of bile acids was reduced only when Brussels sprouts were added.

Cruciferous vegetables are a 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 the gastrointestinal tract is the function of preventing 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 the 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, bile acid-binding drug) in vitro bile acid-binding 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 follows)"collard greens = 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 of green/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 the intake of cruciferous vegetables regularly can lower the risk of cardiovascular disease and cancer, by 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)