Abstract
Health-promoting phytonutrients in cruciferous vegetables have been gaining attention for their powerful effects in combating cancer. This review concerns anticancer properties of cruciferous green vegetables of "Brassica" genus such as broccoli, kale, Brussels sprouts, watercress. The role and mechanisms of action of cruciferous active compounds such as sulforaphane, indole-3-carbinol, diindolylmethane and phenethyl isothiocyanate in protection against cancer and cancer-fighting are discussed. Losses of nutrients and active compounds during cooking, microwaving, and blanching of vegetables which may be more substantial than commonly perceived are also reviewed.