Esophageal cancer is one of the malignant neoplastic diseases characterized by a high mortality rate, late detection, and biologically aggressive course. Tobacco products, alcohol, very hot beverages, a diet rich in nitrosamines, chronic gastroesophageal reflux, Barrett’s esophagus, obesity, micronutrient deficiency, and disturbances in the general culture of nutrition play an important role in its development. In traditional medicine, views on cancer prevention are often associated with the use of natural foods, vegetables, greens, spices, and plants. A modern scientific approach evaluates such remedies not as substitutes for treatment, but as an additional direction of a healthy lifestyle, rational nutrition, and reduction of risk factors. Cruciferous vegetables such as cabbage, broccoli, cauliflower, Brussels sprouts, turnip, radish, garden radish, and arugula are attracting particular attention because they are rich in glucosinolates, isothiocyanates, indole compounds, sulforaphane, phenolic substances, vitamin C, folates, and dietary fiber. This review-analytical article highlights the elements of traditional medicine in the prevention of esophageal cancer and the possible molecular mechanisms of action of cruciferous vegetables. The analysis of available literature shows that cruciferous vegetables should not be interpreted as agents that directly treat cancer; however, through carcinogen detoxification, reduction of oxidative stress, lowering of inflammatory mediators, apoptosis, and control of the cell cycle, they may occupy an important place in the model of primary preventive nutrition.
Yusupovna et al. (2026) studied this question.