Brassica genus vegetables prevent colon cancer, study said.

Eating vegetables such as kale, cabbage and broccoli may help prevent the development of colon cancer later in life, a new study has claimed. Research conducted in London has found that certain chemicals produced in these vegetables can reduce inflammation of the gut and the colon, thus decreasing the likelihood of colon cancer. The study, which was published in the medical journal Immunity, explored the health benefits of a diet rich in indole-3-carbinol (I3C). I3C is produced in the body when vegetables from the Brassica genus are digested. Vegetables in the brassica genus plant family include broccoli, cauliflower, brussels sprouts, cabbage and kale. The researchers carried out the study by studying genetically modified mice and feeding them a diet rich in I3C.