Organosulfurs are sulfur-rich phytonutrients found in Brassica vegetables (broccoli, kale, cauliflower, cabbage) and Allium vegetables (garlic, leeks, and onions). Glucosinolates are the compounds in Brassicas that when broken down becomes a potent sulfur fuelled cancer fighter. Allicin is also a powerful cancer fighter found in garlic that can also help protect against a variety of diseases.
These organosulfur phytonutrients are responsible for the pungent aroma and bitter flavour of Brassica vegetables. When chopped or chewed, the glucosinolates are broken down into various sulfur-rich compounds including allyl-isothiocyanate, Indole-3-carbinol and sulforaphane, which are all known for their anti-carcinogenic properties (carcinogen is a substance or agent that is a direct cause of cancer).
Indole-3-carbinol boosts DNA repair in cells and appears to block the growth of cancer cells. Sulforaphane has been shown to kill cancer stem cells (CSCs) and hinder the growth of tumours. Sulforaphane also seems to stimulate a variety of antioxidant defence pathways in ours bodies that can actively reduce oxidative stress – which stops cell damage and DNA mutation along with premature ageing. Allyl-isothiocyanate has shown it’s ability to reduce or slow down tumour growth. Studies show that a diet rich in Brassica vegetables is associated with a decreased risk of cancer (especially lung, throat, stomach and colon cancer), so that fact makes this phytonutrient very important to include in your everyday diet.
Allicin is an organosulfur phytonutrient found in garlic. Crushing or chopping releases an enzyme called alliinase that is the catalyst of allicin. Allicin rapidly breaks down to form a variety of organosulfur compounds that help protect against a variety of diseases. These sulfur-rich compounds help the body get rid of cancer-causing chemicals and help cause cancer cells to die naturally from a process called apoptosis.
Several studies from around the world have found that people who eat more garlic seem to have a lower risk of certain types of cancer, in particularly stomach, prostate, mouth and throat, kidney, and colorectal cancer.
Garlic also has immune-boosting properties that may reduce cancer cell growth and help the body fight off diseases such as colds or the flu.