Broccoli and kale could be
effective dietary weapons in the fight against cancer, according to new
international research that indicates how eating dark green vegetables could
effectively change gene activity of cancer patients and boost their body’s response
to prevent tumour growth.
The study was conducted by researchers from the Texas A&M University Health
Science Centre and found that sulforaphane, a compound that can be found in
high concentrations in cruciferous vegetables such as broccoli, Brussels
sprouts and kale, has the potential to help prevent the growth of cancer and
fight already existing cancer tumours.
“Researchers have found that adults who ate fresh dark green vegetables had
higher levels of expression of a tumour suppressor gene, called p16, compared
with those who ate few or no cruciferous vegetables in their diet,” said AUSVEG
National Manager – Scientific Affairs Dr Jessica Lye.
“The study found that the compound sulforaphane that is present in dark green
vegetables can not only fight cancer, but also boost the effects of existing
anti-cancer drugs.”
“The researchers also found that the increased levels of p16 persisted even if
the subject did not eat dark green vegetables that same day, meaning that the
inherent power of these foods could be maintained even if these veggies are not
consumed every day.”

AUSVEG is the leading horticultural body representing more than 9,000
Australian vegetable and potato growers.
The research report, recently published in the journal Clinical Epigenetics,
analysed the cruciferous vegetable-eating habits of 28 adults aged 50 and over,
who were already undergoing routine colonoscopies.
“This research study indicates that dietary compounds like sulforaphane
that are found in vegetables can be chemo-preventive,” said Dr Lye.
“The list of health benefits from a diet that includes a wide range of
vegetables, including dark green varieties, is expansive and continues to grow,
with a vegetable-rich diet a vital component of a healthy individual.”
“Relaying the benefits of eating vegetables to the public, whether they are
related to health, well-being or any other benefit, is important in educating
consumers on the importance of eating the recommended daily intake of fruit and
vegetables, which is two and five servings respectively.”
“AUSVEG has long promoted the importance of a diet rich in vegetables, and we
encourage all Australians to consume a variety of veggies to ensure they’re
receiving the advantages that vegetables give to the whole body.”

Dr Jessica Lye, National Manager – Scientific Affairs, AUSVEG
Phone: (03) 9882 0277, Mobile: 0401 555 567, Email: