Consumption of vegetables such as broccoli, kale and cabbage can help reduce the risk of colon cancer. This was revealed by researchers from Francis Crick Institute, London.
In the journal Immunity, researchers found that the vegetables contained anti-cancer chemicals when digested by the body. A chemical known as indole-3-carbinol is produced when chewing this vegetable. Acid in the stomach causes changes in chemicals which then help in controlling the stem cells that produce the intestinal lining. "Make sure this vegetable isn't cooked too well," Dr Gitta Stockinger told the Indian Express.
Just like the skin, the intestinal surface is also constantly regenerating. The process takes four to five days. However, this process needs to be monitored and controlled because it can cause intestinal inflammation or cancer.
Based on the study, the mice that became the experimental material were protected from cancer when they were given a diet high in indole-3-carbinol. Without being given this 3-carbinol indole, intestinal cells are divided uncontrollably which increases the risk of cancer.
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