Broccoli and Brussels sprouts reduce the risk of cancer, according to American researchers.

Scientists from the Linus Pauling Institute at the Oregon State University conducted a study in which they studied the properties of broccoli, Brussels sprouts and other vegetables and fruits. It turned out that broccoli, along with other cruciferous vegetables, such as white cabbage or Brussels sprouts, contains a powerful anti-cancer chemical component called sulforaphane. It increases the production of enzymes by the body that neutralize cancer-causing compounds, which in turn reduces the risk of stomach and prostate cancer.

Also, the researchers found that the antioxidant properties of antioxidant lycopene, in large quantities contained in tomatoes and giving them a bright red color. Like beta-carotene, lycopene is a precursor of vitamin A. However, the antioxidant activity of lycopene is two and a half times higher.

That is, lycopene prevents harmful effects on the body of free radicals and is able to prevent the development of cancer of the intestine, esophagus, stomach, lungs.

It is important to note that lycopene does not break down during heat treatment, which expands the possibility of using tomatoes in sauces and soups without losing their beneficial properties. Therefore, tomatoes and broccoli should be on your table as often as possible, experts say..

Medicinform. Net.