Eating green leafy vegetables such as kale, cabbage as well as broccoli could help maintain a healthy gut and prevent colon cancer, says a new study.

The findings revealed that mice fed on a diet rich in indole-3-carbinol (I3C) -- which is produced when we digest these vegetables -- were protected from gut inflammation and colon cancer as it activates a protein called the aryl hydrocarbon receptor (AhR).