The Brassicaceae family, known as cruciferous vegetables, includes many economically important species, mainly edible oil plants, vegetable species, spice plants, and feed plants. Cruciferous vegetables are foods rich in nutritive composition and are also a good source of dietary fiber. Besides, cruciferous vegetables contain various bioactive chemicals known as glucosinolates and S-methyl cysteine sulfoxide, including sulphur-containing cancer-protective chemicals. Numerous studies have reported that daily intake of sulphurous vegetables helps prevent cancer formation and reduces cancer incidence, especially in colorectal cancer, through various mechanisms. The potential mechanisms of these compounds in preventing cancer in experimental studies are as follows: protecting cells against DNA damage, inactivating carcinogenic substances, showing antiviral and antibacterial effects, triggering apoptosis in cells with disrupted structure, inhibiting tumour cell migration causing metastasis and the development of tumour-feeding vessels (angiogenesis). These beneficial anticancer effects of cruciferous vegetables are generally associated with glucosinolates in their composition and some secondary metabolites, as well as other phenolic compounds, seed oils, and dietary fiber in the literature. This review aims to examine to the roles of cruciferous vegetables and their important bioactive metabolites in the prevention and treatment of colorectal cancer.

Carnitine (β-hydroxy-γ-trimethyl amino butyrate) is, a vitamin-like substance carrying long-chain fatty acids into the mitochondrial matrix. Due to its effect in energy metabolism, carnitine plays an important role in controlling diabetes and its complications. Studies on this topic have often focused on carnitine supplementation. This study was planned to investigate the relationship between serum carnitine level, glucose regulation and body fat in diabetic patients. A total of 64 people between the ages of 30-5, 32 patients with type 2 diabetes and 32 healthy subjects, were included in the study. Individual lipid profiles, glucose, insulin and serum carnitine levels were analyzed, anthropometric measurements were taken and 24-hour recall food consumption was recorded. As a result, blood glucose, insulin, triglyceride, VLDL-C, HDL-C and HOMA-IR were found to be higher in diabetic individuals than healthy group (p<0,05). Serum carnitine levels were found to be significantly lower in diabetic male (50,6±20,83 nmol/mL) than in healthy male (59,5±17,25 nmol/mL)(p<0,05). This difference was not statistically significant among female (p>0,05). It has been observed that intake of energy and macronutrients of diabetic individuals is generally lower than that of healthy individuals. Serum carnitine level was positively associated with polyunsaturated fatty acids and omega-6 fatty acid intake in male in the healthy group showed a negative correlation with fiber intake in female in the healthy group (p<0,05). There were negative correlations between serum carnitine level with body weight, body mass index and body fat mass in female in the healthy group (p<0,05). Individuals with diabetes are predisposed to dyslipidemia and insulin resistance. As a result; food consumption, and body fat affect individuals’ serum carnitine levels in type-2 diabetes. Since there is not enough study evaluating the relationship between anthropometric measurements of individuals and serum carnitine levels, it is thought that this result will guide future studies.

BACKGROUND: The term intuitive eating is a new concept that has emerged in recent years. It is a way of eating that is based on responding to the body’s natural signals of hunger and satiety. OBJECTIVE: The study was conducted to evaluate the relationship between intuitive eating and eating disorders and body image perception in young adult women. METHODS: The study was conducted with 400 women aged 19–35 years. The data were collected with the Figure Rating Scale, the Intuitive Eating Scale-2 (IES-2), and the Eating Attitude Test-26. RESULTS: The mean body mass index was significantly higher in individuals who misperceived their body image. While 51.4% of the participants with normal eating behavior had appropriate body image perception, 38.8% of the participants with abnormal eating behavior had appropriate body image perception. The IES-2 total score was significantly lower in women with abnormal eating behavior and overweight/obese women. CONCLUSIONS: Our findings showed that intuitive eating is negatively associated with abnormal eating behavior and obesity in young adult women and that women with low intuitive eating inclinations misperceived their body image.