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Don't Boil the Broccoli

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Broadcast Date: Tuesday 15 May 12:15-12:30 GMT
Summary: Boiling Brassica vegetables reduces counter-cancer compounds

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Synopsis

broccoli

Past studies have shown that eating Brassica vegetables:- broccoli, cauliflower, cabbage and brussel sprouts can actually decrease the risk of cancer.

Now however, a team of researchers at the University of Warwick led by Professor Paul Thornalley, have discovered that the method of cooking brassica vegetables has a significant impact on the compounds with anti - cancer properties that they contain.

By studying and measuring the quantities of compounds known as glucosinalates which metabolise into cancer preventative isothiocyanates, they discovered that, particularly when the vegetables were boiled for long periods, as much as two thirds of the compounds were being lost.

There were significant losses of 77% of the compounds in broccoli boiled for thirty minutes, but other cooking methods like micro – waving, steaming or stir- frying preserved the beneficial glucosinalate content to a higher degree.

The team’s research is now focussing on the mechanism of action of the compounds that lead to reduced risk of cancer, and looking at the same compounds role in decreasing heart disease, so there are multiple health benefits in consuming Brassica vegetables if cooked in the right way.


Images:

WS woman stir-frying
Cu wok broccoli and cauliflower stirred
Exts Clinical Science Building
lab interiors vegetables prepped
brassica Veg samples cooked
Laptop graphs
Rocket Salad leaves
Interview Professor Paul Thornalley

 



 

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ALL STORIES ARE AVAILABLE TO ALL APTN SUBSCRIBERS ON  TUESDAY 15 MAY 12:15-12:30 GMT. AVAILABLE FOR GENERAL VIEWING FROM 09:30 GMT ON WEDNESDAY 16 MAY 09:30. ALL SCRIPT INFORMATION AND VIDEO PREVIEWS ON WWW.RESEARCH-TV.COM FOR MORE INFORMATION CALL RESEARCH-TV ON: 44 (0) 247 657 4702.

Page contact: Kelly Newton Last revised: Tue 15 May 2007
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