Veggies May Be the Key to Fighting Cancer

When your mother says eat your greens, you just might want to listen. It's been known since the 1970's that cruciferous vegetables, or cabbage family vegetables, such as broccoli, cauliflower, Brussels sprouts and kale, have anti-cancer benefits. But researchers at the University of California, Berkeley, who have studied the benefits of anti-cancer vegetables for 15 years, are the first to explain how an anti-cancer compound, indole-3-carbinol (I3C), found in broccoli and cabbage, works to slow down the activity of an enzyme linked to rapidly developing breast cancer. read more

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