New York, NY (GroundReport) With cancer becoming more and more common in the general population, scientists are prowling vegetable isles at supermarkets for inspiration. And the veggies in the spotlight for reducing cancer are cruciferous vegetables, including cabbage, cauliflower, collard greens and, most of all, broccoli, reports newsday.com.
"A variety of healthy foods can provide a broad range of protective compounds," said Karen Collins, nutrition consultant for the American Institute for Cancer Research, a charity that supports research on diet and cancer prevention.
"We are only beginning to scratch the surface into what they may involve," said Collins.
Dr. Paul Talalay of Johns Hopkins University, the leader on research that suggests the cancer-thwarting potential of broccoli, was quoted as saying, "We found that cruciferous vegetables were very effective in boosting these enzymes (that protect against cancer) and it now appears to be associated with their unique chemistry.