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Scientists Report On A Simple Way To Revive Frozen Broccoli’s Anti-Cancer Benefits

August 6, 2013: 12:00 AM EST
U.S. scientists who earlier reported that frozen broccoli lacks the anti-cancer properties of fresh broccoli have now reported that there’s a simple, inexpensive way to fix the problem. In one study, the researchers showed how the process of freezing broccoli – heating to high temperatures to inactivate damaging enzymes – removes the ability of the vegetable to form a cancer-fighting phytochemical known as sulforaphane. But in a new study, the same researchers demonstrated that food processing companies can still blanch and freeze broccoli, but they can then sprinkle it with a minute amount of a cruciferous vegetable – radish, cabbage, etc. That process joins two chemicals that create sulforaphane, reviving broccoli’s cancer-fighting benefits.
Elizabeth Jeffery et al., "Modifying the processing and handling of frozen broccoli for increased sulforaphane formation ", Journal of Food Science, August 06, 2013, © Institute of Food Technologists
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