Research says boiling broccoli ruins its anti-cancer properties
Researchers at the University of Warwick have found that the standard British cooking habit of boiling vegetables severely damages the anticancer properties of many Brassica vegetables such as broccoli, Brussel sprouts, cauliflower and green cabbage. Past studies have shown that consumption of Brassica vegetables decreases the risk of cancer. This is because of the high concentration in Br...Boiling Makes Broccoli to Loses Its Anticancer Properties
Brassica vegetables such as broccoli, Brussel sprouts, cauliflower and green cabbage are known to contain substances that reduces the risk of cancer . But, researchers have now warned that boiling these veggies makes them to lose its anticancer properties. Brassica vegetables have a high concentration of substances known as glucosinolates which are metabolized to cancer preventive s...