Various studies have shown that Kangkong has a tremendous capability that can affect the measures to prevent some types of cancers. The phytochemicals found in Kangkong can help limit the damage to your DNA and prevent the spreading of cancerous cells that possibly causes prostate, colon and breast cancers.
Given these reasons, there is no denying that when adding this superfood as a part of your diet can improve your overall health enormously. See how this vegetable fights off those health threats away from your body and how to prepare delicious dishes while incorporating it.
Kangkong is also known as Nasturtium officinale as its scientific name, an aquatic, fast-growing plant both native to Asia and Europe, is one of the oldest popular leaf vegetables enjoyed by humans through consumption. Although some people view it as a weed in several of the world’s regions, various countries all over the world consider it as an aquatic vegetable or herb and that’s how they would harvest and cultivate it. Over the past years, Kangkong has reaped worldwide attention due to its properties to help treat cancers such as colon, breast, and the prostate gland.
Kangkong contains a great amount of 95 percent water while having low levels of protein, fat, carbohydrates, and dietary fiber. It is also a wonderful source of vitamins A, C, and K, riboflavin, and manganese. So much goodness in it right? Yet, those are all just bonuses because this peppery leaf vegetable gained its place in the same category of other cruciferous vegetables such as broccoli, Brussels sprouts due to its contents that has a superb ability increase antioxidants in the blood and reduce cancer.
Kangkong and Its Battle Against Cancer
A research has revealed how Kangkong is associated with reducing the risk of cancer, Through the decreased damage to DNA and the possibility of a higher antioxidant status by increasing carotenoid concentrations, it has shown its great potential to prevent and treat several kinds of cancers.
The finding implies that through consumption of Kangkong, a person might be able to reduce the risk of colon prostate, and breast cancer, moreover be able to moderate the growth of cancer cells, possibly slowing down the rate of their spread. In addition to that, same with other cruciferous vegetables, there is also a group of sulfur-containing chemical substances called glucosinolates inside Kangkong. This group of the substance may give off that somewhat pungent smell and a bitter hint of flavor common to these kinds of vegetables. Researchers have shown that glucosinolate breakdown products are thought to inhibit carcinogenesis. Isothiocyanates are produced from glucosinolate which was discovered to carry anti-cancer properties.
An adherent study also showed analysis of intake of specific carotenoids among women in the United States has demonstrated some association with reduced breast cancer risk.
New researches have also explained that upon cooking, chewing and digesting Kangkong and broccoli you are able to dissolve the glucosinolate into active compounds such as indoles, nitriles, thiocyanates, and isothiocyanates.
The first report has shown the effect of vegetable intake on the metabolism of a lung carcinogen, Phenethyl isothiocyanate(PEITC) is a chemo chemopreventive agent against lung cancer can be induced while chewing Kangkong. Therefore if a person consumes Kangkong more often, this person might be able to ward if lung cancer induced by the tobacco-specific lung carcinogen.
Chemotherapy or radiation are both able to destroy a cancerous tumor, however, the stem cells continue to thrive, which can possibly result in the recurrence of the fatal disease. Due to these cells being very minute and extremely hard to detect in a tumor, scientists were unable to learn of its existence for many years.
Unfortunately, even though the cancer stem cells comprise less than five percent of a tumor, Studies demonstrate that 75 percent of the cervical cancer stem cells treated with PEITC was eradicated over a 24-hour span. The finding also noted that even low concentrations of PEITC are effective and display similar results.
By simply consuming cruciferous vegetables in the forms broccoli and Kangkong, we are able to generate plentiful levels of cancer-preventing PEITC. Though Kangkong is most often eaten as a salad, it also goes well with many dishes such as sandwiches and risottos. Check out the recipes below to learn how to incorporate Kangkong in your daily cooking.
1. Crispy Pomegranate, Kangkong, And Fennel Salad
1/2 cup pomegranate seeds
1 small fennel bulb, thinly sliced
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 bunch Kangkong, thick stems removed
Pour the olive oil, lemon juice, salt, and pepper in a medium-sized bowl and whisk them all together.
Put in the Kangkong, fennel, and pomegranate seeds give it a toss to combine.
This is best served right away.
2. Bacon, Potato, And Kangkong Salad
1 bunch Kangkong, thick stems removed and leaves coarsely chopped
1 1/2 pounds halved potatoes,
¼ teaspoon black pepper
2 tablespoons chopped chives
¾ teaspoon kosher salt
4 slices bacon
1/2 cup plain yogurt
1 tablespoon fresh lemon juice
In a medium saucepan,steam the potatoes for 12-14 minutes until they are tender. Let them cool for 5 minutes.
Cook the bacon in a large skillet over medium heat for 5-7 minutes until crisp. Put it on a paper towel-lined plate and then break into small pieces and allo it to cool.
Mix the lemon juice, yogurt, kosher salt, and pepper into a bowl large enough to.
add the potatoes, bacon, Kangkong, and chives; toss them all together.
3. Kangkong Salad With Beets And Feta
6 cups of Kangkong, thick stems removed (2 bunches)
4 to 5 tablespoons Lemon and Shallot Vinaigrette or bottled Italian vinaigrette
1 15-ounce can whole beets, drained and thinly sliced
1/2 cup crumbled Feta (about 2 ounces)
Simply toss the Kangkong and beets with the vinaigrette in a large bowl.
Put in a sprinkle of the Feta and serve.