Could broccoli protect against cancer?
Compounds called isothicyanates 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.