Researchers find compound in broccoli which boosts tumor surpressor protein in mice predisposed to cancer. But don’t rush to eat a lot of broccoli just yet.
We are constantly bombarded by messages telling us that certain foods will prevent cancer or will give us cancer. Some foods even appear to reportedly do both, depending who you listen to or what you read, making it difficult to make informed dietary choices.
However, broccoli and other similar vegetables are well-accepted to likely reduce the risk of several cancers and today a new study led by researchers at Harvard Medical School and published in Science, one of the world’s most prestigious scientific journals, has suggested that a particular compound found in the vegetable may have potential in both preventing and possibly treating certain types of cancer.
“We found a new important player that drives a pathway critical to the development of cancer, an enzyme that can be inhibited with a natural compound found in broccoli and other cruciferous vegetables,” said Pier Paolo Pandolfi, MD, PhD, Director of the Cancer Center and Cancer Research Institute at Beth Israel Deaconess Medical Center, Harvard Medical School in Boston.
Many cancers exhibit inactivated or low levels of proteins called tumor suppressors. These tumor suppressors do exactly what their name suggests. When switched on, they stop or limit the ability of cancers to form. When inactivated for any reason, they render a cell more susceptible to becoming cancerous.
|Read on: Broccoli. An Unlikely Place To Find A Possible New Anti-Cancer Compound|