Cruciferous vegetables are vegetables of the Family Brassicaceae. The make-up of these vegetables include cole crops such as (broccoli, savoy cabbage, cabbage, cauliflower), root crops (horseradish, radish, turnip, rutabaga) and leaf crops (Chinese - bok choy and Peking - napa cabbage, watercress). The chemical composition of this group of vegetables varies according to each species and can change depending on the farming method, harvest, storage and the culinary preparation. Cruciferous vegetables contain many valuable vitamins, including Vitamin C as well as minerals such as calcium, potassium, magnesium, iron, zinc and sulphur. Many of which have strong antioxidant functions which protect the organism against free radicals which can cause vascular diseases.

Bioactive compounds influence metabolic and immune reactions of the organism which help lower the incidence of noninfectious diseases i.e. civilisation illnesses such as tumour diseases. They also lower the level of cholesterol.

A key component S-methylmethionine, is a derivative of the amino acid methionine. S-methylmethionine is sometimes referred to as vitamin U or “antiulcer” vitamin and it’s used in the treatment of stomach ulcers. The Brassicaceae family also contains biologically highly effective substances called glucosinolates, which are accompanied by myrosinase enzymes. During the mechanical processing, i.e. when the plant tissue is mechanically disrupted, e.g during cutting, this enzyme is released and substances belonging to isothiocyanates are created. One of these substances is sulforaphane which helps lower the risk of various types of cancer, including cancers of the colon, lung, bladder, stomach, breast and prostate. However a large part at lowering the risk relies on the genetic predisposition of each individual.

Antitumor effect also has ascorbigen (Vitamin C). Some components can negatively impact on the functioning of the thyroid gland, e.g. goitroin, however the quantity contained in these vegetables is not considered significant.

Cruciferous vegetables are also a source of minerals such as calcium which is easily absorbed by the body and is essential for correct growth, teeth functioning and is also involved in muscle contractions.Calcium absorption from these types of vegetables is about 50 – 60% whereas calcium absorption from milk is only about 30%. Consumption of vegetables from the cabbage family is beneficial for the human health due to its nutritional composition. This is evident because of the low fat and energy content, high content of water and is recognised as a good source of fibre.

In order to sustain a healthy lifestyle it’s recommended to eat about three to five serves daily. It is also best when eaten raw.

To conclude we would like to say that the consumption of cruciferous vegetables as a supporting therapy which we researched in this work is very effective in the prevention of cancer as well as many other diseases. This is particularly valid for people who consume these vegetables more often.

In the past, these vegetables were widely consumed. There was a period of time whereby they were largely forgotten only until in more recent times when cabbage is now primarily consumed. Vegetables from the Allium family are also significant as they too have anticancer effects. As it is necessary to improve the public awareness of this topic, we have decided to conduct a more detailed research of the cruciferous vegetables. The main aim of this thesis is to provide a comprehensive study of the possible use of the phytochemical compounds of cruciferous vegetables as a supporting therapy and for the prevention of diseases.