This green food you probably have at home can reduce your risk of bowel cancer by 20%, according to a new study.

A recent study published in the scientific journal BMC Gastroenterology found that frequent consumption of broccoli and other cruciferous vegetables— such as cauliflower, cabbage, and kale— is associated with a 20% reduction in the risk of developing bowel cancer.

This effect is largely attributed to the presence of sulforaphane, a plant compound with recognized anticancer properties.

Broccoli contains high levels of sulforaphane, a phytochemical that has been the subject of numerous studies since 1997 for its ability to inhibit cancer cell growth.

According to the University of California, Los Angeles (UCLA), this compound is linked to a lower incidence of several types of cancer, including prostate, breast, colon, and oral cavity cancer.

“Broccoli, in particular, is notable for its concentration of sulforaphane, which acts as a preventative agent against tumor development ,” noted Professor Vijaya Surampudi of the UCLA Division of Human Nutrition.

Researchers at Inner Mongolia University for Nationalities in Yakeshi, China, analyzed 17 previous studies involving a total of 639,539 participants, of whom 97,595 had colorectal cancer.

The analysis revealed that higher consumption of cruciferous vegetables was associated with a lower likelihood of developing this disease.

The results showed that the risk begins to decrease with a minimum daily intake of 20 grams of these vegetables. The protective effect was most pronounced in people who consumed between 40 and 60 grams per day. Above that amount, no additional benefits were observed.

Bowel cancer, also known as colorectal cancer, is the third most common cancer worldwide—excluding non-melanoma skin cancer—and the second most lethal, according to the World Health Organization's (WHO) International Agency for Research on Cancer (IARC). Nearly 1.9 million new cases are diagnosed annually, and approximately 903,859 deaths are recorded.

The rising incidence among young adults has prompted new research into risk factors, such as diets rich in ultra-processed foods, alcohol consumption, and a sedentary lifestyle, as well as protective factors , including physical exercise and a balanced diet.

In addition to sulforaphane, cruciferous vegetables contain flavonoids, carotenoids, vitamin C, and fiber.

These substances have antioxidant and anti-inflammatory effects, and some of their compounds—such as glucosinolates—are transformed into agents that induce apoptosis (programmed cell death) in tumor cells and reduce the action of carcinogen-activating enzymes.

According to the study's authors, these findings may contribute to the development of evidence-based clinical strategies to prevent and treat bowel cancer.

*This content was rewritten with the assistance of artificial intelligence, based on information from O Globo (GDA), and reviewed by the journalist and an editor.