Green chemoprevention!
Could broccoli protect against cancer?
Compounds called isothiocyanates in cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts, kale, cabbage and pak choy are known to have anti-cancer properties. Broccoli, in particular, contains many of these compounds and one, called sulforaphane, is found to be effective in preventing cancers of the prostate, breast, colon, skin, bladder and mouth.
Scientists call this ‘green chemoprevention’ and say that eating these vegetables in the right amount on a regular basis can promote health and reduce the risk of cancer. Also rich in vitamins, minerals, fibre, polyphenols and antioxidants, broccoli should be a regular feature of your diet.
Nandini DB, Rao RS, Deepak BS et al. 2020. Sulforaphane in broccoli: The green chemoprevention!! Role in cancer prevention and therapy. Journal of Oral and Maxillofacial Pathology. 24 (2) 405.
About the author
Dr. Justine Butler
Justine joined Viva! in 2005 after graduating from Bristol University with a PhD in molecular biology. After working as a campaigner, then researcher and writer, she is now Viva!’s head of research and her work focuses on animals, the environment and health. Justine’s scientific training helps her research and write both in-depth scientific reports, such as White Lies and the Meat Report, as well as easy-to-read factsheets and myth-busting articles for consumer magazines and updates on the latest research. Justine also recently wrote the Vegan for the Planet guide for Viva!’s Vegan Now campaign.
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