Broccoli News and Research

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Fruits and raw veggies reduce the risk of cancer

The latest research says that by eating just three servings a month of raw broccoli or cabbage a person can reduce their risk of bladder cancer by as much as 40 percent.

9 Dec 2007

Broccoli shows benefits for epidermolysis bullosa simplex

The compound sulforaphane whose natural precursors are found at high levels in broccoli and other cruciferous vegetables has been hailed for its chemopreventive powers against cancer.

3 Dec 2007

Food preferences begin in the womb

Researchers in the U.S. have found that a liking for healthy food can begin in the womb.

3 Dec 2007

Latest on research on cancer prevention

Perhaps the best way to fight cancer is to prevent it from developing in the first place.

29 Nov 2007

Research shows how embryonic cells may regulate levels of retinoic acid

Human embryos that get too much or too little retinoic acid, a derivative of Vitamin A, can develop into babies with birth defects.

21 Nov 2007

Regulation of the retinoic acid gradient in zebrafish embryos

Human embryos that get too much or too little retinoic acid, a derivative of Vitamin A, can develop into babies with birth defects.

21 Nov 2007

Genes identified to protect brassicas from damaging disease

Scientists have identified a new way to breed brassicas, which include broccoli, cabbage and oilseed rape, resistant to a damaging virus.

2 Nov 2007

Extract from broccoli protects skin sun damage

U.S. researchers have discovered that as well as being healthy food, broccoli also helps skin cells fight off damage caused by harmful ultraviolet radiation.

23 Oct 2007

Extract of broccoli sprouts protects from ultraviolet radiation

A team of Johns Hopkins scientists reports in this week's issue of the Proceedings of the National Academy of Sciences that humans can be protected against the damaging effects of ultraviolet (UV) radiation - the most abundant cancer-causing agent in our environment - by topical application of an extract of broccoli sprouts.

22 Oct 2007

Condiments can enhance nutritional value of routine food

With the right choice of condiments, seasonings or sauces, ordinary food can go from "blah" to "ahh" - with a boost in nutritional value.

18 Oct 2007

Flavonol-rich foods may help reduce the risk of pancreatic cancer

Eating flavonol-rich foods like apples may help reduce the risk of pancreatic cancer, says a team of international researchers.

4 Oct 2007

Under-used colon cancer screening test is effective

An under-used colon cancer screening test now available in the U.S. effectively detects colorectal cancer and may help to improve colon cancer screening rates, according to investigators at the Kaiser Permanente Division of Research.

26 Sep 2007

Leptin controls our fondness for food

Scientists have discovered that leptin, one of the key hormones responsible for reducing hunger and increasing the feeling of fullness, also controls our fondness for food.

12 Aug 2007

Erroneous messages on diet and breast cancer with potentially life threatening consequences

Recent media reports are suggesting that a diet high in fruits and vegetables and low in fat has no notable impact on breast cancer recurrence or death.

2 Aug 2007

Researchers genetically modify a plant to halt reproduction of HIV related virus

In a study that could lead to new ways to prevent infection by human immunodeficiency virus (HIV) and similar organisms, Purdue University researchers have been able to genetically modify a plant to halt reproduction of a related virus.

31 Jul 2007

Tips and fact for belching, bloating, and flatulence

We've all experienced intestinal gas, some more than others.

18 Jul 2007

First-time link between food intolerance and illness

Researchers from University College London have found compelling evidence for the first time to link food intolerances and serious illness.

11 Jul 2007

Boiling vegetables severely damages anticancer properties

Researchers at the University of Warwick have found that the standard British cooking habit of boiling vegetables severely damages the anticancer properties of many Brassica vegetables such as broccoli, Brussel sprouts, cauliflower and green cabbage.

16 May 2007

Broccoli best for you when steamed - not boiled

Scientists in Britain are warning that many cooks are in danger of drastically reducing the disease-busting compounds in vegetables such as broccoli by boiling them in water.

15 May 2007