Las propiedades anti cancerígenas de los vegetales crucíferos (brócoli, coliflor, col rizada, coles de bruselas, repollo, arúgala, rábano) han sido estudiadas por varios años. Se ha asociado una alta ingesta de estos con un riesgo reducido de varios tipos de cáncer.
Existen dos componentes anti cancerígenos, que sólo se encuentran en vegetales crucíferos, el sulforafano y el DIM (3,3’ Diindolymetano).
La investigación apunta hacia seis mecanismos que impiden el desarrollo del cáncer y desaceleran su progresión:
- Impidiendo el crecimiento de células cancerosas bloqueando la formación de nuevos vasos sanguíneos, absteniéndolas de nutrientes y oxigeno.
- Induciendo la apoptosis o muerte de la célula, que cuando hay cáncer se pierde la capacidad de apoptosis de las células dañadas.
- Reduciendo cambios epigenéticos que contribuyen al desarrollo de tumores. Estimulando la protección celular.
- Reduciendo la inflamación crónica, madre de la oxidación celular y enfermedades.
- Y, por último, balanceando el estrógeno, el cual en desbalance tiene efectos estimuladores de tumores en ambos hombre y mujer.
- Un alto consumo de crucíferos también se ha asociado a mejor pronóstico de supervivencia en pacientes con cáncer.
- Existen estudios en animales bastantes prometedores, en los cuales se administró un potente carcinogénico a dos grupos de ratas. A un grupo se le dio también sulforafano, al final el grupo que no se le administró sulforafano desarrollo 68% de tumores y el grupo que sí sólo desarrollo 39%.
- El sulforafano es un compuesto inestable y se absorbe mejor consumiendo los vegetales en crudo.
Maestría en Nutrición Clínica con enfoque en Nutrición Funcional.
@fitnutrition_mariana
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