New Zealand scientists have said that they have isolated a compound from vegetables, which has anti-cancer properties. Researchers at Christchurch School of Medicine said that they have isolated some compounds from the cruciferous family of vegetables, which can kill cancer cells resistant to other treatments.
Broccoli, cauliflower, brussel sprouts, cabbage, watercress, bok choy, radishes, turnips, and kale belong to this family of vegetables. Team leader Mark Hampton said that a protein called Bcl-2 increased the resistance of cells and therefore prevented the normal cell-suicide process of cells.
Cancer cells with a lot of Bcl-2, but compounds like isothiocyanates found in the cruciferous family make cancer cells more susceptible to treatment.