Cancer-fighting Veggies


ALBUQUERQUE (KASA) – Remember mom telling you to chew your veggies? Well, hopefully you listened to her, because her advice could deliver a crushing blow to cancer. A team of researchers from South Dakota State University found that a compound and an enzyme present in cruciferous vegetables, such as broccoli, watercress, cabbage and cauliflower, may help prevent the recurrence and spread of certain cancers. In a petri dish, researchers treated human cervical cancer stem cells with the compound PEITC, which is naturally produced during the chewing of such veggies, and within 24 hours, nearly 75 percent of the cancerous stem cells died. This isn’t the first time that cruciferous veggies have been seen to yield cancer-fighting properties. The American Cancer Society cites previous studies that show those with diets rich in lutien and vitamin A, which are found in veggies like broccoli, spinach and lettuce, have fewer cases of colon cancer. Don’t skimp on the broccoli folks, it could save your life.