Stocking up on your greens, could be a lifesaver.

When you were a child, you may have been annoyed at being told to 'finish your greens', but your parents knew what they were doing. Whilst it has been accepted for a long time that eating your vegetables is good for you, a recent study by Cancer Research UK scientists has found a direct link between eating cruciferous vegetables and the production of anti-cancerous chemicals being produced in the gut. 

When the body digests vegetables such as cabbage or broccoli, something called indole-3-carbinol (I-3-C) is produced. The study has shown that I-3-C reduces gut inflammation and the risk of cancer by activating a protein called the aryl hydrocarbon receptor (AhR). AhR plays a key role in looking after the gut, sending key messages to the immune cells and epithelial cells that make up our gut wall to protect us from inflammation and cancer.

Next steps.

Currently the study has only been tested on lab mice and miniature bowels created using stem cells. However the team at the Francis Crick hope to move on with their study and eventually engage in clinical trials.

Which are the cruciferous vegetables?

If you find yourself a bit put off consuming cabbage, fear not, there are plenty of species that are part of the Brassica genus of plants:

Arugula 

Horseradish

Bok choy Kale
Broccoli Radishes
Brussels sprouts Rutabaga
Cabbage Turnips
Cauliflower Watercress
Collard greens Wasabi

That's dinner sorted for a month!

Read our guide to maintaining a balanced diet