"There is ever-increasing evidence that a higher consumption of Brassica vegetables may reduce the risk of several types of cancer," according to researcher Robert Verpoorte. "This review provides a massive body of evidence supporting the nutritional value of Brassica vegetables and should ultimately lead the population to better food choices."

Brassica production has grown steadily and the vegetables represent a major part of the human diet worldwide. Vegetables from the Brassica family are used as food, spices and a source of vegetable oils.

Researchers at Leiden University in the Netherlands analyzed a variety of Brassica vegetables for their nutritional values. "There are variations both within and between subspecies, which suggest a difference in potential health benefits depending on the growth conditions and environment," says co-author Robert Verpoorte. "These plants can be biofortified by growing them in a high mineral-containing media, attaining high levels of nutritionally important minerals, but this advantage can be negative as observed in crops that are irrigated with polluting metals." Stress conditions on Brassica plants can affect flavor and nutritional value.

To read the article, titled "Health-Affecting Compounds in Brassicaceae," visit www3.interscience.wiley/cgi-bin/fulltext/122270862/PDFSTART

Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy. For more information visit www.IFT

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At the end of the study, the researchers found that:

In males:

Coffee: increased food intake by 21%, decreased markers of oxidative stress by 39-65%, increased markers of antioxidant enzyme protein content by 46-139%, and decreased markers of cell death by 34-36%. Caffeine: increased food intake by 22%, decreased markers of oxidative stress by 45-81%, increased markers of antioxidant enzyme protein content by 21-99%, and decreased markers of cell death by 17-22%. Chlorogenic acid: increased food intake by 12%, decreased markers of oxidative stress by 25-35%, increased markers of antioxidant enzyme proteins by 23-44%, and decreased cell death by 41-44%.

In females:

Coffee: increased food intake by 30%, decreased markers of oxidative stress by 64%, but did not increase markers of antioxidant enzymes or decrease markers of cell death. Caffeine: increased food intake by 28%, decreased motor performance by 20%, decreased markers of oxidative stress by 58%, decreased markers of antioxidant enzyme protein content by 11-48%, and increased cell death by 23-74%. Chlorogenic acid: increased markers of oxidative stress by 178%, had equivocal effects on markers of antioxidant enzyme protein content, and decreased cell death 33-39%.

Conclusion

According to Ms. Seevaratnam, "If we were to extrapolate these results to human patients with ALS, then coffee appears to be beneficial for men, both reducing oxidative stress and cell death, and increasing antioxidants. But for women, caffeine appears to be harmful. Women with the disorder may want to restrict caffeine consumption, or switch to decaffeinated products which contain the antioxidants, but with little caffeine."

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