ive ▁against ▁can cers ▁of ▁the ▁l ungs ▁and ▁aliment ary ▁tract . ▁Cru c ifer ous ▁veget ables ▁are ▁the ▁di et ary ▁source ▁of ▁gl uc os in ol ates , ▁a ▁large ▁group ▁of ▁sul fur - cont aining ▁gl uc os ides . ▁These ▁comp ounds ▁remain ▁int act ▁unless ▁brought ▁into ▁contact ▁with ▁the ▁en zym e ▁my ros in ase ▁by ▁p ests , ▁food ▁processing , ▁or ▁che wing . ▁My ros in ase ▁releases ▁gl uc ose ▁and ▁break down ▁products , ▁including ▁is oth i oc yan ates . ▁These ▁highly ▁re active ▁comp ounds ▁are ▁pot ent ▁indu cers ▁of ▁Ph ase ▁II ▁en zym es ▁in ▁vit ro . ▁Is oth i oc yan ates ▁also ▁in hib it ▁mit osis ▁and ▁stim ulate ▁apo pt osis ▁in ▁human ▁tum or ▁cells , ▁in ▁vit ro ▁and ▁in ▁v ivo . ▁ ▁Cook ing ▁ ▁Bo iling ▁substantial ly ▁reduces ▁the ▁levels ▁of ▁bro cc oli ▁gl uc os in ol ates , ▁while ▁other ▁cook ing ▁methods , ▁such ▁as ▁ste aming , ▁mic row aving , ▁and ▁stir ▁f ry ing , ▁have ▁no ▁significant ▁effect ▁on ▁gl uc os in olate ▁levels . ▁ ▁Species ▁ ▁There ▁is ▁some ▁disag re ement ▁among ▁botan ists ▁on ▁the ▁classification ▁and ▁status ▁of ▁Br ass ica ▁species ▁and ▁sub species . ▁The ▁following ▁is ▁an ▁abbre vi ated ▁list , ▁with ▁an ▁emphas is ▁on ▁econom ically ▁important ▁species . ▁▁