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UIUC scientists studying cruciferous vegetables have found that molecules and enzymes come together when the plants are chopped to form a number of breakdown products which may have beneficial effects toward cancer prevention. The research is a first step toward developing practical and palatable ways for consumers and the agricultural industry to take advantage of vegetables which have cancer-preventive phytochemicals.–ELIZABETH JEFFERY |
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Cancer-
prevention
 –Boosting the good stuff in vegetables "Eat your vegetables" is age-old advice with scientific merit. Researchers continue to find data pointing to cancer- preventive properties in some cruciferous vegetables. 
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Despite reports of cancer-preventing phytochemicals in broccoli, cabbage and other crucifers, Americans are not overwhelming grocers with a demand for vegetables. How to help Americans take advantage of the healthful benefits of food is a concern of researchers at the University of Illinois at Urbana-Champaign.
"While Americans are interested in consuming a healthful diet, not only is the amount that one needs to consume not clear from the literature, but the amount of sulfurous vegetables that the American public is prepared to eat is considerably less than the amount consumed by the Chinese," said UIUC toxicologist Elizabeth Jeffery referring to research that linked a high cruciferous diet to lower incidence of cancer in China.
The research stalled for a short time in the face of consumer unwillingness to eat the amounts of vegetables necessary for the beneficial effects, she noted. Then C-FAR's interest in foods and health stimulated UIUC scientists with expertise in toxicology, food chemistry, nutrition, and plant breeding and genetics to come together to examine the problem of
getting phytochemicals into American diets from different, but related angles.
Part of the team is working to identify which plant compounds protect against cancer, how their healthful benefits may be stimulated by vitamins, and what "dose" is necessary for beneficial effects. The researchers will develop a database for use by other researchers and the seed and crop industries. At the same time, genetic and breeding research will focus on developing a vegetable cultivar containing higher levels of chemo-protectants--with consideration for improved flavor, of course. Other research will explore storage, handling and cooking techniques that best preserve beneficial phytochemicals, as well as flavor.
The team also will investigate ways to process cruciferous vegetables into a supplement. The dietary supplement is especially advantageous as it could expand the market for vegetables and provide an outlet for produce that fails to meet market standards for appearance.
"We might eventually have a 'best vegetable' that tastes good and has high levels of important bioactive compounds and vitamins," Jeffery said. "But some people are not going to eat Brussels sprouts no matter what, so the supplement might be appealing to them."
Already, researchers have data which suggest blanching, commonly used to preserve color of frozen vegetables,
may destroy enzymes important to the cancer-prevention action of compounds in the plant. In addition, researchers have found beneficial effects from several bioactive compounds which form when plants are chopped or chewed. If the bioactive breakdown products act together, it may be possible to gain increased beneficial effects from less product, Jeffery said.
The team is tentatively planning to sponsor a national symposium at the end of the two-year study to share results and stimulate further research.
Related C-FAR Research Recognizing that food has health
benefits unrelated to nutrition, a UIUC College of Agricultural, Consumer and Environmental Sciences team is working to identify and demonstrate phytochemicals in fruits which may protect against cancer.
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