Baking Garden Rhubarb Dramatically Increases Anti-Cancer Chemicals

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Researchers at SCRI, Scotland’s leading centre for crop research in Invergrowrie, have found that baking British garden rhubarb for 20 minutes dramatically increases its levels of anti-cancer chemicals, according to findings published in the Journal Food Chemistry.

These chemicals, called polyphenols, have been shown to selectively kill or prevent the growth of cancer cells – and could be used to develop new, less toxic, treatments for the disease, even in cases where cancers have proven resistant to other treatments.

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