Article
Chemistry, Applied
Ni Li, Xiaoting Wu, Wen Zhuang, Chuncheng Wu, Zhiyong Rao, Liang Du, Yong Zhou
Summary: Consumption of cruciferous vegetables and isothiocyanate intake are associated with reduced risk of all-cause mortality, cancers, and depression. However, more research is needed to further investigate the evidence in this area.
Review
Food Science & Technology
Hong-Gang Ren, Hung Nguyen Luu, Ying Liu, Dao Wen Wang, Xingyi Guo
Summary: The intake of cruciferous vegetables is negatively correlated with the risk of gastrointestinal cancers. High intake of cruciferous vegetables is associated with a lower risk of all gastrointestinal cancers. Intake of broccoli and cabbage is associated with a decreased risk of gastric and gallbladder cancer.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Shirun Ma, Sophia Lu
Summary: This study examines the associations between bitter taste sensitivity, cruciferous vegetable consumption, and the likelihood of obesity and diabetes. The results show that bitter taste sensitivity is associated with lower consumption of cruciferous vegetables and a higher risk of obesity, which may mediate its association with diabetes.
Article
Nutrition & Dietetics
Marco Peluso, Armelle Munnia, Valentina Russo, Andrea Galli, Valeria Pala, Yvonne T. van der Schouw, Matthias B. Schulze, Elisabete Weiderpass, Rosario Tumino, Calogero Saieva, Amiano Exezarreta Pilar, Dagfinn Aune, Alicia K. Heath, Elom Aglago, Antonio Agudo, Salvatore Panico, Kristina Elin Nielsen Petersen, Anne Tjonneland, Lluis Cirera, Miguel Rodriguez-Barranco, Verena Katzke, Rudolf Kaaks, Fulvio Ricceri, Lorenzo Milani, Paolo Vineis, Carlotta Sacerdote
Summary: This study found a correlation between the consumption of cruciferous vegetables and the frequency of bulky DNA damage. Higher intake of cruciferous vegetables was associated with a reduction in DNA damage, particularly in former smokers. Therefore, increasing the consumption of cruciferous vegetables may have potential cancer prevention benefits.
Article
Nutrition & Dietetics
Yi-Fan Wei, Ying-Ying Hao, Song Gao, Xiu-Qin Li, Fang-Hua Liu, Zhao-Yan Wen, Han-Yuan Wang, Shuang Zhang, Shi Yan, Meng Luan, Yu-Hong Zhao, Ting-Ting Gong, Qi-Jun Wu
Summary: The study suggests that increasing consumption of cruciferous vegetables and isothiocyanates before diagnosis is strongly associated with better survival in patients with ovarian cancer.
FRONTIERS IN NUTRITION
(2021)
Article
Nutrition & Dietetics
Longgang Zhao, Lina Jin, Jessica L. Petrick, Hongmei Zeng, Fenglei Wang, Li Tang, Stephanie A. Smith-Warner, A. Heather Eliassen, Fang Fang Zhang, Peter T. Campbell, Edward Giovannucci, Linda M. Liao, Katherine A. McGlynn, Susan E. Steck, Xuehong Zhang
Summary: This study found that higher intake of vegetables, especially lettuce and cruciferous vegetables, was associated with a lower risk of liver cancer and chronic liver disease mortality. However, fruit intake was not associated with liver cancer or chronic liver disease mortality.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2023)
Article
Medicine, General & Internal
Evan Yi-Wen Yu, Anke Wesselius, Siamak Mehrkanoon, Mieke Goosens, Maree Brinkman, Piet van den Brandt, Eric J. Grant, Emily White, Elisabete Weiderpass, Florence Le Calvez-Kelm, Marc J. Gunter, Inge Huybrechts, Elio Riboli, Anne Tjonneland, Giovanna Masala, Graham G. Giles, Roger L. Milne, Maurice P. Zeegers
Summary: Higher intakes of total and non-starchy vegetables are associated with reduced risk of bladder cancer for women. The association between vegetable intake and bladder cancer risk differs by sex and smoking status. Studies are needed to clarify if these results reflect causal processes and underlying mechanisms.
Review
Environmental Sciences
Shambhavi Srivastava, Ankit Kumar Dubey, Reecha Madaan, Rajni Bala, Yugam Gupta, Bahadur Singh Dhiman, Suresh Kumar
Summary: This article discusses the characteristics of cancer and the development of tumors, as well as the relationship between nutrition and genes. Nutrients can influence gene expression and cancer risk. Altering dietary habits can potentially reduce individual cancer risk.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Engineering, Chemical
Sze Ying Lee, Yen Nan Liang, David C. Stuckey, Xiao Hu
Summary: This study explores the use of natural deep eutectic solvents (NADESs) to recover phytochemicals from kale waste. The optimized extraction method can retain 91.7% and 88.6% of the original polyphenol contents after 30 days of storage. Additionally, the integration of ethyl acetate enables the simultaneous recovery of polyphenols, carotenoids, and chlorophylls from kale waste.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Ulrik Deding, Gunnar Baatrup, Lasse Kaalby, Morten Kobaek-Larsen
Summary: A prospective study in Denmark found an association between regular consumption of raw carrots and reduced incidence of lung cancer, pancreatic cancer, and leukemia. The preventive effect may be attributed to the polyacetylenic compounds in carrots, while carotene may not have an effect.
Article
Nutrition & Dietetics
Marlene Lages, Renata Barros, Sara Carmo-Silva, Maria P. Guarino
Summary: This study aims to characterize the chronotype and determine its relation to the phenotype and dietary patterns of patients with obesity and healthy participants. Data on chronotype, dietary intake, sleep quality, body composition, and circadian and metabolic biomarkers will be collected. The study is expected to increase scientific evidence on the impact of obesity and dietary intake on circadian biomarkers and inform future therapeutic interventions based on chronobiology.
FRONTIERS IN NUTRITION
(2023)
Article
Nutrition & Dietetics
Natasha Brasington, Tamara Bucher, Emma L. Beckett
Summary: Vegetable intakes among Australians are low, and the use of convenience cooking products is associated with lower vegetable intakes and variety. The findings provide a baseline for future changes in product design and recommendations.
Article
Chemistry, Applied
Ni Li, Xiaoting Wu, Wen Zhuang, Lin Xia, Yi Chen, Yong Wang, Chuncheng Wu, Zhiyong Rao, Liang Du, Rui Zhao, Mengshi Yi, Qianyi Wan, Yong Zhou
Summary: The intake of green leafy vegetables and lutein is positively associated with multiple health outcomes, benefiting overall health.
Article
Nutrition & Dietetics
Qiang Wang, Lei King, Pei Wang, Guanhua Jiang, Yue Huang, Changchang Dun, Jiawei Yin, Zhilei Shan, Jian Xu, Liegang Liu
Summary: This study found that increased levels of urinary thiocyanate, a candidate biomarker of cruciferous vegetable (CV) intake, were associated with reduced risks of cardiovascular disease (CVD) and total mortality among non-smoking adults. This provides further evidence to support the cardiovascular benefits of CVs.
FRONTIERS IN NUTRITION
(2022)
Article
Oncology
Nobuhiro Narii, Tomotaka Sobue, Ling Zha, Tetsuhisa Kitamura, Norie Sawada, Motoki Iwasaki, Manami Inoue, Taiki Yamaji, Shoichiro Tsugane
Summary: This study found no association between intake of vegetables and fruits and the risk of bladder cancer.
BRITISH JOURNAL OF CANCER
(2022)
