Those who regularly eat cabbage, cauliflower or broccoli, have less chance of developing intestinal cancer, researchers have long suspected. However, conclusive facts were lacking until now. This is why a team from the University of Sydney investigated 33 figures on this topic, reports the German website

Cabbage contains glucosinolates, which are suspected to help against cancer. Broccoli appears to prevent it especially well. The glucosinonlate levels decline in cooking and microwaving, however. Only in low temperatures, such as steaming, are the substances preserved.

Photo: Belorta