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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, radish, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables
Experimental conditions: Temperature, culture medium, and duration of peptide exposure affect outcomes in cellular studies
(PubMed) Nishiyama S, Mikeda T, Okada T, Nakamura K, Kotani T, Hishinuma A