Cruciferous vegetables

All vegetables in the Brassicaceae family, including cauliflower, cabbage, broccoli, Brussels sprouts, bok choy, and kale, are members of this family. Glucosinolate and isothiocyanate are two chemicals that are abundant in these cruciferous vegetables. Their function in lowering oxidative stress and their ability to lower cancer risk have been emphasized in both older and more recent research.

The constituents in cruciferous vegetables have also been demonstrated in animal experiments to considerably lower triglyceride levels and enhance metabolic health indicators. Although further human studies are required, this group of vegetables has a strong potential to consistently enhance metabolic health and blood fat metabolism.