Turnip Kills 86% of Breast Cancer Cells & Lowers Risk: A newly discovered compound from turnips was seen to kill 86% of human breast cancer cells (MCF-7) in vitro after just 12 hours. The turnip compound, known as brassicaphenanthrene A, was also a very potent antioxidant, preventing up to 98% of oxidative damage to LDL cholesterol in vitro. Turnips contain high levels of phytonutrients as well which are associated with reduced risk of cancer. The glucosinolate levels in turnip greens are excellent. Research shows that plant compounds like glucosinolates help the liver process toxins, fight the effects of carcinogens and may even inhibit the growth of tumors.
Turnips are an excellent source of potassium, sodium, and calcium. They are also a good source of magnesium and phosphorus. Furthermore, they small amount of iron, zinc, copper, manganese, and selenium.
Vitamin Content of Turnip Roots
Turnips are rich in vitamin C and they have a good amount of choline, along with a small amount of vitamin K, B6, thiamin, niacin, folate, and pantothenic acid.
Turnip greens are great sources of anti-inflammatory agents: vitamin K and omega-3 fatty acids. Vitamin K is a potent regulator of the body’s inflammatory response system. Research shows omega-3 fatty acids are essential building blocks of the body’s inflammation system and help reduce the risk of heart disease, arthritis and other disease that may be the result of chronic inflammation.
Breast cancer-related effects of eating turnips and turnip greens
Various isothiocyanates derived from turnips or turnip greens have been found to have chemopreventive activity against a variety of breast cancer cell lines in the laboratory. A Chinese study which measured urinary isothiocyanate levels as a marker of brassica vegetable intake found that higher levels were protective against breast cancer in both premenopausal and postmenopausal women. Turnip consumption has been found to be associated with lower risk of breast cancer in U.S., Chinese, Japanese, and Korean women.