Vegetables are getting healthier. Researchers at the University of Illinois have identified two natural compounds that when sprayed onto broccoli increase the vegetable's cancer-fighting properties and prolong its shelf-life.
Scientists first discovered that when methyl jasmonate (MeJA), a compound found naturally in plants, is sprayed on plants a few days prior to harvest, it encourages broccoli's production of glucosinolates, complex compounds found in the tissue of broccoli, cauliflower, cabbage, kale and other vegetables.
When digested, glucosinolates induce the human body to produce enzymes that help detoxify and eliminate carcinogens.
Unfortunately, the application of MeJA also encourages broccoli to decay more rapidly. “For fresh-market broccoli that you harvest, it’s not too big a deal," explained Jack Juvik, a researcher on the project, "but many of these products have to be shipped, frozen, cut up, and put into other products. Usually the idea is to get it from the farm to at least the distributor (grocery store) within two to three days."
But further testing by researchers revealed that when another compound, 1-methylcyclopropene (1-MCP), was applied to the broccoli right after harvesting, it blocked MeJA from signalling the vegetable to spoil more quickly and even slowed down the normal decay process.
Scientists said that the new technique won't produce broccoli that cures cancer, but that in the long-term a cheap and easy process like this could help maximize agricultural output, while working to minimize the rates of degenerative disease like cancer.
