University Of Illinois Researchers Boost Anti-Cancer Properties, Prolong Shelf Life Of Broccoli

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 the presence of cancer-fighting agents in broccoli while prolonging the post-harvest storage period.

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