Tag: Indoles

According to the National Cancer Institute, cruciferous vegetables are the primary source of the phytochemical indoles. This group of phytonutrients, specifically indole-3-carbinol (I3C), is generated when these vegetables are chewed, chopped, or cooked.

Over 90% of dietary protein is typically absorbed in the small intestine, but what happens to the rest? Understanding what are the metabolites of protein digestion reveals the complex biochemical byproducts and their roles in human health, both from our own cells and our gut microbes.

Broccoli's production increased by nearly 400% between 1980 and 2015, in part due to a growing awareness of its health-promoting properties. These benefits are largely attributed to the diverse array of bioactive compounds found within this cruciferous vegetable, which act synergistically to support human health.

Research consistently links a diet rich in cruciferous vegetables to a reduced risk of certain cancers. At the heart of this connection are indoles, potent bioactive compounds that offer a wide array of protective health benefits.

Indoles are a family of organic phytonutrients primarily found in cruciferous vegetables like broccoli, cabbage, and kale. Research suggests that diets rich in these compounds may support various aspects of health, particularly hormone balance and cellular health.

According to Memorial Sloan Kettering Cancer Center, indoles are phytochemicals found in cruciferous vegetables and are being studied for their potential role in cancer prevention. This guide answers the question, "What foods produce indoles?" by detailing the best dietary sources of these beneficial compounds.