The link between an unhealthy diet and the increased risk of cancer is well established, and scientists in Japan and the USA recently published further evidence to back it up. The research, published in the Proceedings of the National Academy of Sciences, shows that special body enzymes, which are promoted by substances in certain food types, are likely to prove effective in lowering the risk of cancer.
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Earlier research in this area focused on broccoli, but related vegetables also contain the substances. These include radishes, sprouts, cabbage, cauliflower and kale, as well as less common vegetables such as chard. While some of the beneficial properties of vegetables are compromised through cooking, the substances relevant in this instance are not affected.
For more information on this study and other research being undertaken into the link between vegetables and cancer prevention, please contact the American Institute for Cancer Research.
