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We Now Know Why Dark Leafy Greens Reduce The Risk Of Cancer

"Be sure to eat dark leafy greens” is a common refrain from nutritionists, smug diet gurus, and – for many of us – our mothers. And while it may be well-known that this category of vegetables is excellent for one’s health, the molecular machinations behind these protective effects remained mysterious.  But now, a team of researchers from the Francis Crick Institute in London have shown how indole-3-carbinol (I3C) – a chemical produced in large concentrations in plants of the mustard genus Brassica (such as kale, broccoli, cabbage, and brussels sprouts) – helps prevent the intestinal inflammation that leads to colon cancer.  Read more...



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