Baked British rhubarb full of anti-cancer polyphenols

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Findings published in the journal Food Chemistry suggest that baking a specific variety of British garden rhubarb grown in South Yorkshire for just 20 minutes raises the level of anti-cancerous chemicals known as polyphenols found in the plant.

Polyphenols have been shown in the past to be active cancer cell killers and researchers from the Biomedical Research Centre of Sheffield Hallam University believe there may be some potential benefit to applying these findings to a less toxic treatment for certain leukemias, even those proven to be resistant to current treatment.

Source: Medical News Today

By Ross Bonander

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