Tuesday, April 3, 2012
The Vegetable Of The Week - Cauliflower
The first reliable reference to cauliflower is found in the writings of the Arab Muslim scientists Ibn al-'Awwam and Ibn al-Baitar, which date from the 12th and 13th centuries. - Critical Reviews in Food Science and Nutrition
François Pierre La Varenne employed chouxfleurs in Le cuisinier françois. They had been introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' Théâtre de l'agriculture (1600), as cauli-fiori "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy", but they did not commonly appear on grand tables until the time of Louis XIV. - History Of Food
Cauliflower contains a phytochemical called Sulforaphane.
Scientists at the University of East Anglia said in 2010 that initial laboratory tests find sulforaphane blocks the enzymes linked to the joint destruction in osteoarthritis, the most common form of arthritis. The scientists are undertaking a research project to see if the compound found in broccoli could slow or prevent osteoarthritis development. - Ray Sahelian, M.D.
Research details published in the Molecular Nutrition & Food Research journal explains the potent mechanism exhibited by cruciferous vegetables such as broccoli and cauliflower to ameliorate (attack) developing cancer cells. The active photochemical known as sulforaphane targets prostate and other hormone dependent cancer lines and leaves normal healthy cells unaffected - Natural News
Recent studies have shown that a chemical called Sulforaphane is responsible for triggering proteins in the body that prevent furring of arteries. - Will Apse
A review in the October 2008 issue of "Cancer Letters" notes that several studies have demonstrated that eating cruciferous vegetables (containing sulforaphane) lowers the risk of developing certain cancers, particularly colon and prostate cancer. - Live Strong