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Document Summary
Title Broccoli and cancer
Description Describes the compounds in broccoli that protect against cancer
Creation Date 01 May 2003
Doc type Article
Document Abstract:
Macerated raw broccoli turns out to contain small amounts of a potent chemical that inhibits the oxidising enzymes that damage DNA and potentially cause cancer. When you chew broccoli, its cells rupture, releasing an enzyme that produces a class of chemicals called sulphoraphanes. These appear to be protective compounds.
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