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Rocket Salad Anti-Cancer Compounds Increase During Shelf Life

Rocket Salad Anti-Cancer Compounds Increase During Shelf Life

Anti-cancer compounds in rocket salad leaves have been found to increase during postharvest shelf life, countering the idea that nutritional content decreases during commercial processing. Food scientists from the University of Reading have discovered that compounds called isothiocyanates (ITCs) that have properties that fight forms of cancer, including prostate and gastrointestinal cancers, were significantly more […]