Baseball fans might want to add a little more sauerkraut to their hot dogs: Researchers have identified compounds in the tangy topping, made from fermented cabbage, that may fight cancer. Their study will appear in the Oct. 23 print issue of the Journal of Agricultural and Food Chemistry, a peer-reviewed journal of the American Chemical Society, the worlds largest scientific society.
The researchers found that the process of fermenting cabbage produces isothiocyanates, a class of compounds that have been identified in previous studies as potential cancer-fighting agents. In animal studies, the compounds appear to prevent the growth of cancer, particularly in the breast, colon, lung and liver, they say. No one knows yet whether the compounds, which are not found in raw cabbage, have a similar effect in humans. Further studies are needed, they add.
"We are finding that fermented cabbage could be healthier than raw or cooked cabbage, especially for fighting cancer," says Eeva-Liisa Ryhanen, Ph.D., research manager of MTT Agrifood Research Finland, located in Jokioinen, Finland. "We are now working on ways of optimizing the fermentation process to make it even healthier so that consumers will eat more [sauerkraut]."
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The Max Planck Institute for Physics (MPP) is opening up a new research field. A workshop from November 21 - 22, 2016 will mark the start of activities for an innovative axion experiment. Axions are still only purely hypothetical particles. Their detection could solve two fundamental problems in particle physics: What dark matter consists of and why it has not yet been possible to directly observe a CP violation for the strong interaction.
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