"Broccoli chemicals 'fight cancer'", Daily Mail, July 31, 2005,
Link:
http://www.dailymail.co.uk/pages/live/articles/health/thehealthnews.html?in_article_id=357678&in_page_id=1797
Compounds isolated from broccoli could provide a new weapon against
bladder cancer, new research has shown.
A previous study found that eating the green vegetable could help
protect people from the disease.
Men who ate two or more half-cup servings of broccoli were 44% less
likely to suffer the disease than those eating fewer than one serving a
week. Now the same team of scientists has identified the chemicals in
broccoli that are thought to inhibit bladder cancer.
A total of 11,000 people are diagnosed with bladder cancer each year in
the UK, and just over 3,000 people die from the disease.
The American researchers isolated compounds called glucosinolates from
broccoli sprouts. During chopping, chewing and digestion, these
chemicals are transformed into nutritional powerhouses called
isothiocyanates.
The scientists suspected that these played a role in inhibiting bladder
cancer. In at least three laboratory experiments, they were proved
right. Isothiocyanates slowed the growth of bladder cancer cells, and
had the greatest impact on the most aggressive cancers.
The findings were presented at a recent meeting of the Institute of
Food Technologists in New Orleans.
Young broccoli sprouts naturally have higher concentrations of the
compounds than full-grown vegetables. But eating adult broccoli spears
could also provide health benefits, said Prof Schwartz.
Dr Steven Clinton, another member of the research team, said at least a
dozen compounds in broccoli may have anti-cancer effects, adding:
"We're now studying more of those compounds to determine if they work
together or independently, and what kind of effects they have on cancer
cells."
Other cousins of broccoli, including cabbage, cauliflower, Brussels
sprouts and kale, may contain similar cancer-flighting plant chemicals,
the researchers believe.