Research details published in the Molecular Nutrition & Food Research journal explains the potent mechanism exhibited by cruciferous vegetables such as broccoli and cauliflower to ameliorate developing cancer cells. The active photochemical known as sulforaphane targets prostate and other hormone dependent cancer lines and leaves normal healthy cells unaffected. Cruciferous vegetables have long been associated with a … Continue reading Sulforaphane from broccoli and cruciferous vegetables selectively destroys cancer cells
Broccoli Sprouts: Nature’s Most Powerful Cancer-Fighting Food
Cruciferous vegetables such as broccoli are very rich in nutrients, including several carotenoids; vitamins E, C, and K; folate; and minerals. They also are an excellent fiber source. A high consumption of cruciferous vegetables has been linked with a decreased risk of cancer. Broccoli contains elements known as glucosinolates, which are sulfur-containing chemicals. During chewing and … Continue reading Broccoli Sprouts: Nature’s Most Powerful Cancer-Fighting Food
Boost anti-cancer effect of broccoli with broccoli sprouts
Broccoli has always been regarded as one of the most essential vegetables for health and nutrition not only because it is nutrient-packed, but because several studies have already demonstrated its ability to fight off cancer. But according to more recent studies, the cancer preventing properties of broccoli can become a double threat against cancer when … Continue reading Boost anti-cancer effect of broccoli with broccoli sprouts
Study: Combining broccoli with broccoli sprouts doubles anti-cancer effect
Study after study continues to show that eating broccoli helps to prevent and treat cancer. And a new study out of the University of Illinois (U of I) says that combining broccoli with broccoli sprouts nearly doubles the cruciferous vegetable's anti-cancer effects. "Broccoli, prepared correctly, is an extremely potent cancer-fighting agent -- three to five … Continue reading Study: Combining broccoli with broccoli sprouts doubles anti-cancer effect
Cooking Broccoli Destroys 90+ Percent of Anti-Cancer Compound Sulforaphane
Levels of the beneficial, cancer-fighting compound sulforaphane in broccoli are reduced by 90 percent when the vegetable is cooked, according to a study conducted by researchers from TNO Quality of Life in the Netherlands, and published in the Journal of Agricultural and Food Chemistry. "Consumption of raw broccoli resulted in faster absorption, higher bioavailability, and higher … Continue reading Cooking Broccoli Destroys 90+ Percent of Anti-Cancer Compound Sulforaphane
Dr. Eddy Bettermann MD 