Previous studies have shown that broccoli can cut the risk of developing breast cancer. Recent research conducted by Leslie Wilson, professor of biochemistry and pharmacology, and Mary Ann Jordan, adjunct professor in the Department of Molecular, Cellular, and Developmental Biology revealed that compounds present in broccoli that help in removing toxic substances from the body.

Researchers found that compounds known isothiocyanates present in broccoli works in similar manner to taxol and vincristine, which are chemotherapy drugs that kill rapidly growing cancer cells.

Olga Azarenko said, "These vegetables contain compounds called isothiocyanates which we believe to be responsible for the cancer-preventive and anti-carcinogenic activities in these vegetables."

Azarenko added, "Our paper focuses on the anti-cancer activity of one of these compounds, called sulforaphane, or SFN. It has already been shown to reduce the incidence and rate of chemically induced mammary tumours in animals. It inhibits the growth of cultured human breast cancer cells, leading to cell death."