Monday, October 24, 2011
Boost anti-cancer properties of broccoli by spicing it up
Jenna M. Cramer and her colleagues from the University of Illinois at Urbana-Champaign's (UIUC) Department of Food Science and Human Nutrition studied and compared the anti-cancer effects of eating broccoli alone, to those exhibited when eating broccoli in combination with other foods rich in myrosinase, an enzyme necessary to convert GRP into SF, without which there would be no way to metabolize SF. Read more...
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