WASHINGTON: Those who eat more cabbage, broccoli, Brussels sprouts, cauliflower, garlic, onions, scallions and leeks have a lower incidence of cancer than those who eat smaller amounts of these foods, according to an article in the journal of the National Cancer Institute.
Two scientists from the institute for hormone research in New York, Leon Bradlow and Jon Michnovicz, said they found that cruciferous vegetables such as cabbage, broccoli, Brussels sprouts and cauliflower contain a chemical known as Indole 3 carbinol which reduces breast cancer risk by speeding up a particular process by which the body metabolizes the female hormone estrogen.
Feeding Indole 3 Carbinol to tumor prone mice markedly reduced their cancer risk.
Garlic, onions, callions and leeks are believed to lower stomach cancer risk.
Article extracted from this publication >> June 22, 1990
