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Brassica vegetable
A vegetable belonging to the Brassica genus of plants in the mustard family with potential chemopreventive activity. Brassica vegetables, including broccoli, cabbage, kale, Brussel sprouts, turnip and cauliflower, contain a significant amount of glucosinolates. Glucosinolate metabolites, such as sulforaphane and indole-3-carbinol, act as antioxidants and may stimulate endogenous phase II detoxifying enzymes, including glutathione S-transferase and quinone reductase. These biotransformation enzymes play major roles in the detoxification of carcinogenic agents. Check for active clinical trials or closed clinical trials using this agent. (NCI Thesaurus)
