While it has been known for some time that eating cruciferous
vegetables, such as broccoli, cauliflower, and cabbage, can help prevent breast cancer, the mechanism by which the active substances in these vegetables inhibit cell proliferation was unknown — until now.
Scientists in the UC Santa Barbara laboratories of Leslie Wilson,
professor of biochemistry and pharmacology, and Mary Ann Jordan, adjunct professor in the Department of Molecular, Cellular, and Developmental Biology, have shown how the healing power of these vegetables works at the cellular level. Their research is published in last month’s journal Carcinogenesis.
“Breast cancer, the second leading cause of cancer deaths in women, can be protected against by eating cruciferous vegetables such as cabbage and near relatives of cabbage such as broccoli and cauliflower,” said first author Olga Azarenko, who is a graduate student at UCSB. “These vegetables contain compounds called isothiocyanates which we believe to be responsible for the cancer-preventive and anti-carcinogenic activities in these vegetables. Broccoli and broccoli sprouts have the highest amount of the isothiocyanates.
“Our paper focuses on the anti-cancer activity of one of these
compounds, called sulforaphane, or SFN,” Azarenko added. “It has already been shown to reduce the incidence and rate of chemically induced mammary tumors in animals. It inhibits the growth of cultured human breast cancer cells, leading to cell death.”
According to Dr. Robert O. Young, Director of Research at the pH Miracle Center, “one of the alkalizing isothicyanate compounds, called sulforaphane reduces environmental, dietary and metabolic acid in the extracellular fluids and in turn reduces tissue acidosis which in turn prevents and/or reverses a cancerous condition, even in the breasts of women or the prostate of
To increase your diet of green vegetables may I suggest Doc Broc Power Plants which includes organic concentrations of broccoli and broccoli sprouts.