Steamed Vegetables Like Broccoli may Increase Natural Power to Fight Cancer
As per a recent study, intake of steamed vegetables such as broccoli may increase the natural power to fight against cancer. Vegetables belonging to cabbage family consist of sulforaphane, a phytochemical and naturally occurring plant compound that has shown some properties of opposing cancer. It is formed by the enzyme named myrosinase.
Researchers reveal that out of the three methods of preparing vegetables, boiling, steaming and microwaving, the best method to cook broccoli is steaming it. Steaming preserves myrosinase and also the cancer fighting sulforaphane. These are destroyed by boiling and microwaving even for one minute or less.
Elizabeth Jeffery, a researcher at University of Illinois at Urbana-Champaign, told that in addition to well-cooked broccoli, "mustard, radish, arugula, wasabi and other uncooked cruciferous vegetables such as coleslaw all contain myrosinase", which when steamed can help bringing back the enzyme, myrosinase.
Steaming of vegetables should be done till it changes its color to a bright green color. On November 7, the initial findings were presented at the annual meeting of the American Institute for Cancer Research in Bethesda, Md.
The participants involved in the study were divided into two groups, one group was given supplement of broccoli without myrosinase and the other was given with myrosinase. It was found that people who were given myrosinase had considerably higher level of sulforaphane in their blood and urine as compared to those who were deprived of it.
New Zealand News
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