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Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

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Cauliflower references

  • Ambrosone CB and Tang L. Cruciferous vegetable intake and cancer prevention: role of nutrigenetics. Cancer Prev Res (Phila Pa). 2009 Apr;2(4):298-300.
  • Cabello-Hurtado F, Gicquel M, and Esnault MA.Evaluation of the antioxidant potential of cauliflower (Brassica oleracea) from a glucosinolate content perspective. Food Chemistry, Volume 132, Issue 2, 15 May 2012, Pages 1003-1009.
  • dos Reis CR, de Oliveira VR, Hagen MEK, et al. Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1). LWT - Food Science and Technology, Volume 63, Issue 1, September 2015, Pages 177-183.
  • dos Reis, LCR, de Oliveira VR, Hagen MEK, et al. Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system. Food Chemistry, Volume 172, 1 April 2015, Pages 770-777.
  • Fowke JH, Morrow JD, Motley S, et al. Brassica vegetable consumption reduces urinary F2-isoprostane levels independent of micronutrient intake. Carcinogenesis, October 1, 2006; 27(10): 2096 - 2102. 2006.
  • Girgin N and El SN. Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis). Journal of Food Composition and Analysis, Volume 37, February 2015, Pages 119-127.
  • Higdon JV, Delage B, Williams DE, et al. Cruciferous Vegetables and Human Cancer Risk: Epidemiologic Evidence and Mechanistic Basis. Pharmacol Res. 2007 March; 55(3): 224-236.
  • International Agency for Research on Cancer (IARC). (2009). IARC Handbooks of Cancer Prevention Volume 9: Cruciferous vegetables, isothiocyanates and indoles. Lyon, France.
  • Kahlon TS, Chiu MCM, and Chapman MH. Steam cooking significantly improves in vitro bile acid binding of beets, eggplant, asparagus, carrots, green beans, and cauliflower. Nutrition Research, Volume 27, Issue 12, December 2007, Pages 750-755.
  • Kapusta-Duch J, Kusznierewicz B, Leszczyn'ska T, et al. Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables. Journal of Functional Foods, 2016, 23, pages 412-422.
  • Larsson SC, Andersson SO, Johansson JE, et al. Fruit and vegetable consumption and risk of bladder cancer: a prospective cohort study. Cancer Epidemiol Biomarkers Prev. 2008 Sep;17(9):2519-22.
  • Li WP and Huang JC. (2014). Analysis about Present Status of Global Cauliflower Production and Its Trade[J] 1(9): 5-10.
  • Mahfouz EM, Sadek RR, Abdel-Latief WM, et al. The role of dietary and lifestyle factors in the development of colorectal cancer: case control study in Minia, Egypt. Cent Eur J Public Health. 2014 Dec;22(4):215-22.
  • Manchali S, Murthy KNC, and Patil BS. Crucial facts about health benefits of popular cruciferous vegetables. Journal of Functional Foods, Volume 4, Issue 1, January 2012, Pages 94-106.
  • Nettleton JA, Steffen LM, Mayer-Davis EJ, et al. Dietary patterns are associated with biochemical markers of inflammation and endothelial activation in the Multi-Ethnic Study of Atherosclerosis (MESA). Am J Clin Nutr. 2006 Jun;83(6):1369-79.
  • Picchi V, Migliori C, Scalzo RL, et al. Phytochemical content in organic and conventionally grown Italian cauliflower. Food Chemistry, Volume 130, Issue 3, 1 February 2012, Pages 501-509.
  • Rungapamestry V, Duncan AJ, Fuller Z et al. Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates. Proc Nutr Soc. 2007 Feb;66(1):69-81.
  • Steinbrecher A and Linseisen J. Dietary Intake of Individual Glucosinolates in Participants of the EPIC-Heidelberg Cohort Study. Ann Nutr Metab 2009;54:87-96.
  • Tang L, Zirpoli GR, Guru K, et al. Consumption of Raw Cruciferous Vegetables is Inversely Associated with Bladder Cancer Risk. 2007 Apr 15;67(8):3569-73.
  • Tang L, Paonessa JD, Zhang Y, et al. Total isothiocyanate yield from raw cruciferous vegetables commonly consumed in the United States. Journal of Functional Foods, Volume 5, Issue 4, October 2013, Pages 1996-2001.
  • Volden J, Bengtsson GB, and Wicklund T. Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage. Food Chemistry, Volume 112, Issue 4, 15 February 2009, Pages 967-976.
  • Volden J, Borge GIA, Hansen M, et al. Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis). LWT - Food Science and Technology, Volume 42, Issue 1, 2009, Pages 63-73.
  • Wang J, Zhao Z, Sheng X, et al. Influence of leaf-cover on visual quality and health-promoting phytochemicals in loose-curd cauliflower florets. LWT - Food Science and Technology, Volume 61, Issue 1, April 2015, Pages 177-183.
  • Xu Y, Bao T, Hen W, et al. Purification and identification of an angiotensin I-converting enzyme inhibitory peptide from cauliflower by-products protein hydrolysate. Process Biochemistry, In Press, Corrected Proof, Available online 24 May 2016.

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