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Admin
May
28
Broccoli, Cauliflower and Genetic Cancer. ‘Need another reason to eat vegetables? A new study at Rutgers shows that certain vegetables – broccoli and cauliflower, in particular – have natural ingredients that may reduce the risk of developing hereditary cancers. A research team led by Rutgers’ Ah-Ng Tony Kong has revealed that these widely consumed cruciferous vegetables – so called because their four-petal flowers resemble crosses – are abundant in sulforaphane (SFN). This compound previously had been shown to inhibit some cancers in rodents induced by carcinogens, substances or agents external to the body.’
PDRhealth: Sulforaphane. ‘Sulforaphane is the aglycone breakdown product of the glucosinolate glucoraphanin, also known as sulforaphane glucosinolate (SGS).’
Molecular Expressions: Phytochemical Gallery – Sulforaphane
Tags: Sulforaphane, Cancer, Genetic Cancer, Brocolli, Cauliflower
Popularity: 5% [?]
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In regards to the article on the power of cancer-fighting veggies, would this apply to only raw veggies? Would cooked broccoli carry the same power as raw? I like to at least steam my broccoli to inhibit the veggie from becoming a goitrigen.