Posts Tagged ‘broccoli’

Can Broccoll Reduce the Risk of Skin Cancer?

Wednesday, September 11th, 2013

logo1267406_mdA  new study from the U of Arizona is evaluating whether the use of sulforaphane, a naturally occurring– compound  from broccoli with known chemo preventive properties, placed on the skin can act as a preventive for skin cancer. Dr Sally Dickinson says “Even though there is heightened awareness about the needs for limiting sun exposure and use of sun screen, we’re still seeing far too many cases of skin cancer each year.” : We’re searching for better methods to prevent skin cancer in formats that are affordable and manageable for public use. Sulforaphane may be an excellent candidate for use in the prevention of skin cancer caused by exposure to ultraviolet rays.”

Dr Dickinson’s research has shown that sulforaphane is a highly adaptable and effective agent for inhibiting cancer causing pathways (such as the AP-1 protein) while activating chemo protective genes (such as the Nrf2 gene). He current research done in collaboration with Johns Hopkins University will test a topical broccoli sprout solution on the skin or a group of people to see if the compound is effective in the context of solar simulated light. The extract has been shown to be safe for both topical and oral administration.

Interviews with Dr Judy Seeger (naturopathic physician) and Jan Jargon (cancer survivor) now available.

Sunday, May 26th, 2013

Judy-photo-update-425x640-199x300jan jargonDr Judy Seeger (left) and Jan Jargon were goests on the Holistic Health show yesterday.

Dr Seeger, a naturopathic physician and pioneer professional in alternative medicine, focuses on cancer and has an easy to follow health plan for this group of patients. More information was presented earlier on this site and can be found at:

Jan Jargon is an emergency medical technologist who is working on a doctorate in medical anthropology and counsels cancer patients. More information was presented earlier on this site and can be found at:

Enjoy the interview below:



More Research that Broccoli Does Help Prevent Cancer.

Wednesday, March 7th, 2012

Research published in the journal Clinical Epigenetics found another way that the “sulforaphane” compound in broccoli prevent cancer through the complex mechanism of epigenetics.  Epigenetics refers to both our genetic code and to the way diet, toxins, and other forces  change which  genes get activated or expressed. Previous research showed that HDAC inhibitors, such as sulforaphane can help prevent cancer by restoring proper balance in the body. The current study found a second epigenetic mechanism, DNA methylation, that plays a similar role. The researchers say ” It appears that DNA methylation and HDAC inhibition, both of which can be influenced by sulforaphane, work together to maintain proper cell function.”  When this process is disrupted, cancer may result.  “Cancer is very complex and it’s usually not just one thing that has gone wrong.  It’s increasingly clear that sulforaphane is a real multi-tasker. The more we find out about it the more benefits it appears to have.”

DNA methylation turns off genes and helps control what DNA material gets read as part of genetic communication within cells. Cancer results when there is a mix up of this process. Sulforaphane is plentiful in broccoli and is also found in cauliflowe and kale.

Broccoli and Other Cruciferous Vegetables Safe and Target Cancer Cells According to New Research

Friday, June 17th, 2011


Researchers have shown for the first time that sulforaphane, one of the primary photochemicals in broccoli, cauliflower and other cruciferous vegetables, selectively target and kill cancer cells while leaving normal prostate cell unaffected. This adds to previous research that these vegetables help prevent cancer. It is believed that sulforaphanes is an inhibitor of histone deacetylase (HDAC) enzymes, that are a family of enzymes that affect access to DNA and play a role in whether certain genes such as tumor suppression genes are expressed or not.
The researchers concluded that consumption of sulforaphane-rich foods should be safe, simple, and affordable.

Broccoli combined with Sprouts and Supplements Increase the Anti Cancer Properties

Friday, February 11th, 2011


A new study published in the January issue of Nutrition and Cancer reported that properly prepared broccoli combined with sprouts and supplements will increase it’s anti-cancer fighting property. An individual should eat 3 to 5 servings a week of broccoli and steaming it for 2 to 4 minutes is the best way to preserve its nutrients and enzymes. You should never overcook broccoli. The enzyme myrosinase must be present in the prepared food to form sulforaphane, the cancer preventive and anti-inflammatory compound. Overcooking may destroy these properties and using broccoli powder as many do may be ineffective if it does not contain the necessary enzyme. Add broccoli sprouts may boost the effectiveness of the powder as an anti cancer product.

In their pilot study the researchers used 4 healthy men who ate meals containing broccoli sprouts alone, broccoli powder alone, or a combination of the two. The researchers checked the blood and urine of the subjects for the level of sulforaphane. Three hours after eating there was almost a two fold increase in sulforaphane absorbed when sprouts and powder were eaten together than when either was eaten alone. Thus, myrosinase from the sprouts produced sulforaphane and also activated the precursors in the broccoli powder to form sulforaphane. Other foods identified that contain sulforaphane that can be combined with broccoli and boost its effect include mustard, radishes, arugula and walsabi. the researcher suggested “sprinkle broccoli sprouts on your broccoli or make a mustard sauce to serve with broccoli.”

More information can be found at: