From Scientific Times:
Your mother was right: eating your green veggies, not to mention your apple a day, might keep the oncologist away. Researchers have found that chewing up cruciferous vegetables transforms a precursor compound and enzyme they contain into a powerful cancer-preventing compound called phenethyl isothiocyanate (PEITC).
The precursor compound and the enzyme it needs to become PEITC occur naturally in cruciferous vegetables like broccoli, Brussels sprouts, cabbage, and cauliflower. Associate professor Moul Dey of the South Dakota State University Department of Health and Nutritional Sciences has found that PEITC may help prevent the spread and recurrence of some cancers.
PEITC probably has the potential to work as a dietary supplement, but research also proves that PEITC sufficient to prevent cancer can be achieved solely through diet. The discovery of this compound is notable in that cancer stem cells survive in the body even after tumors are treated with radiation or chemotherapy. "These cells are frequently resistant to conventional therapies," Dey says.
To read the full article, visit the Scientific Times' website.
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