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, kale, 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 the UK, Ireland and Australia as brassicas, are in a single species (Brassica oleracea); they are not distinguished from one another taxonomically, only by horticultural category of cultivar groups. Numerous other genera and species in the family are also edible. Cruciferous vegetables are one of the dominant food crops worldwide. They are high in vitamin C and soluble fiber and contain multiple nutrients and phytochemicals.

List of cruciferous vegetables
Extensive selective breeding has produced a large variety of cultivars, especially within the genus Brassica. One description of genetic factors involved in the breeding of Brassica species is the Triangle of U.

Research
Cruciferous vegetables contain glucosinolates, which are under research for their potential to affect  cancer. Glucosinolates are hydrolyzed to isothiocyanates (ITCs) by  myrosinase. ITCs are being investigated for their chemopreventive and chemotherapeutic effects. An example is the finding that the ITC phenethyl isothiocyanate reduced levels of the oncoprotein MCL1. Other in vitro research indicates ITCs may affect levels of the BCR-ABL fusion protein, the oncoprotein active in leukemia.

Drug and toxin metabolism
Chemicals contained in cruciferous vegetables induce the expression of the liver enzyme CYP1A2.

Alliaceous and cruciferous vegetable consumption may induce glutathione S-transferases, uridine diphosphate-glucuronosyl transferases, and quinone reductases all of which are potentially involved in detoxification of carcinogens such as aflatoxin. High consumption of cruciferous vegetables has potential risk from allergies and interference with drugs such as warfarin and genotoxicity.

Taste
People who can taste phenylthiocarbamide (PTC), which is either bitter or tasteless, are less likely to  find cruciferous vegetables palatable due to the resemblance between isothiocyanates and PTC.

Contraindications
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, should be cautious.