Better broccoli, enhanced anti-cancer benefits with longer shelf life
URBANA, Ill. – While researching methods to increase the already well-recognized anti-cancer properties of broccoli, researchers at the University of Illinois also found a way to prolong the vegetable's shelf life.
And, according to the recently published study, the method is a natural and inexpensive way to produce broccoli that has even more health benefits and won't spoil so quickly on your refrigerator shelf.
Jack Juvik, a U of I crop sciences researcher, explained that the combined application of two compounds, both are natural products extracted from plants, increased ...






