Cruciferous vegetables Cruciferous vegetables Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, garden cress, bok choy, broccoli, Brussels sprouts and similar green leaf vegetables. The family takes its alternative name (Cruciferae, New Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross. Ten of the most common cruciferous vegetables eaten by people, known colloquially in North America as cole crops and in Britain and Ireland as "brassicas", are in a single species ("Brassica oleracea"); they are not distinguished from
Cruciferous vegetables Alliaceous and cruciferous vegetable consumption may induce glutathione S-transferases, uridine diphosphate-glucuronosyl transferases, and s all of which are potentially involved in detoxification of carcinogens such as aflatoxin. High consumption of cruciferous vegetables has potential risk from allergies, interference with drugs like warfarin and genotoxicity. People who can taste phenylthiocarbamide (PTC), which is either bitter or tasteless, are less likely to eat cruciferous vegetables, due to the resemblance between isothiocyanates and PTC. Although cruciferous vegetables are generally safe for human consumption, individuals with known allergies or hypersensitivities to a certain "Brassica" vegetable, or those taking anticoagulant therapy, require caution before consuming