Cancer-fighting chemicals found in broccoli
Last updated at 10:17 31 July 2005
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 per cent 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.
Professor Steven Schwartz, from Ohio State University in Columbus, USA, who help conduct the study, said: "We're starting to look at which compounds in broccoli could inhibit or decrease the growth of cancerous cells.
"Knowing that could help us create functional foods that benefit health beyond providing just basic nutrition."
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.
He added: "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.
It was already known that such "cruciferous" vegetables contain compounds that help detoxify carcinogens.
"We're thinking more along the lines of progression and proliferation, such as once a cancer starts, is there a way to slow it down?" said Prof Schwartz.
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