The Region - News from April 5, 1985

Chemicals in such vegetables as cabbage, broccoli, Brussels sprouts and cauliflower apparently help prevent cancer in laboratory animals, a Johns Hopkins University scientist told an American Cancer Society seminar for medical writers in San Diego. Dr. John Bueding said substances in cruciferous vegetables also may protect the body against radiation damage from X-rays and cancer treatments. He said it is yet to be determined what quantity of dithiolthiones, which exist in cabbage-family vegetables, should be consumed for long-term protection.