Introduction
Cruciferous vegetables are among the most important
dietary vegetables consumed in Europe and all over the
world owing to their availability at local markets, cheapness, and consumer preference. Phytochemicals from cruciferous vegetables induce detoxification enzymes, scavenge free radicals, alleviate inflammation, stimulate
immune functions, decrease the risk for cancers, inhibit
malignant transformation, and regulate the growth of cancer cells [1].