Broccoli

BROCCOLI
As a cruciferous vegetable, the protective effects against heart disease and cancer have been well documented. In traditional Oriental medicine, broccoli is especially good for the lungs and large intestine. See Vegetables.

• Broccoli Reduces Cancer Risk - In a review of seven cohort studies and 87 case-control studies around the world, researchers in the Netherlands reported that 67 percent of the studies found that the consumption of broccoli, cabbage, and cauliflower lowered the risk of lung cancer, stomach cancer, colon cancer, and rectal cancer.
Source: D. T. . Verhoeven et al., "Epidemiological Studies on Brassica Vegetables and Cancer Risk," Cancer Epidemiology Biomarkers Prevention 5(9): 733-48, 1996.

• Anticancer Nutrient Identified - Scientists at Johns Hopkins University School of Medicine reported that they had identified the ingredient in broccoli that worked as a powerful anticancer compound in laboratory experiments. The chemical, sulforaphane, boosts the production of an important enzyme known to neutralize carcinogens before they trigger tumor growth. In addition to broccoli, sulforaphane is found in bok choy, ginger, scallions, and other vegetables. In subsequent experiments, the Johns Hopkins scientists reported that broccoli inhibited induced breast cancer in animal tests. They particularly recommended saga broccoli, grown organically in Maine for the experiments.
Source: Y Zhang et al., “A Major Inducer of Anticarciongenic Protective Enzymes from Broccoli,” Proceedings of the National Academy of Sciences 89(6):2399-403, 1992.

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