SHEFFIELD, England, Feb. 13 (UPI) — Rhubarb, especially when cooked, shows potential for killing or preventing cancer cells, researchers at Britain’s Sheffield Hallam University said.
As with many red vegetables, rhubarb contains cancer-fighting polyphenols, The Daily Telegraph reported Saturday.
Baking rhubarb for 20 minutes, as is done with some recipes, increases the concentration of polyphenols, Nikki Jordan-Mahy, a Sheffield biomedical researcher, wrote in a recent issue of the journal Food Chemistry.
Oriental medicinal rhubarb has been used in traditional Chinese medicine for thousands of years. Now, Jordan-Mahy said, garden rhubarb grown in Britain has shown medicinal promise, especially a variety grown in South Yorkshire.
Jordan-Mahy’s team is studying a combination of rhubarb polyphenols and chemotherapy agents needed to kill leukemia cells.
“Cancer affects one in three individuals in (Britain) so it’s very important to discover novel, less toxic, treatments, which can overcome resistance,” she said.
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