Broccoli Nutrient Targets Prostate Cancer

CORVALLIS, Ore.Sulforaphane, a primary phytochemical found naturally in broccoli, cauliflower and other cruciferous vegetables, has been shown to selectively target and kill cancer cells while leaving normal prostate cells healthy and unaffected, according to a study published in the journal Molecular Nutrition and Food Research.

According to researchers at Oregon State University, sulforaphane is an inhibitor of histone deacetylase (HDAC) enzymes. HDAC inhibition is one of the more promising fields of cancer treatment and is being targeted from both a pharmaceutical and dietary approach.

Just because a phytochemical or nutrient is found in food doesnt always mean its safe, and a lot can also depend on the form or levels consumed. But this does appear to be a phytochemical that can selectively kill cancer cells, and thats always what you look for in cancer therapies," said Emily Ho, a principal investigator in the Linus Pauling Institute, lead author on the study and associate professor in the OSU Department of Nutrition and Exercise Sciences.

Previous OSU studies conducted with mouse models showed prostate tumor growth was slowed by a diet containing sulforaphane. Ho said it is well documented that sulforaphane can target cancer cells through multiple chemopreventive mechanisms, and this study shows sulforaphane selectively targets benign hyperplasia cells and cancerous prostate cells while leaving the normal prostate cells unaffected.

Another study conducted by researchers at the University of Illinois found the manner in which broccoli is prepared and consumed, as well as teaming broccoli with broccoli sprouts, may make the vegetable's anti-cancer effect almost twice as powerful.

"Broccoli, prepared correctly, is an extremely potent cancer-fighting agent. To get broccoli's benefits, though, the enzyme myrosinase has to be present; if it's not there, sulforaphane, broccoli's cancer-preventive and anti-inflammatory component, doesn't form," said Elizabeth Jeffery, a U of I professor of nutrition.

The findings suggest combining broccoli sprouts with broccoli powder enhances sulforaphane absorption from broccoli powder, which offers the potential for development of foods that modify the health impact of broccoli products.