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This is Scientific American’s 60-Second Science. I’m Steve Mirsky. Got a minute?

Generations of American children have been told, “Eat your broccoli²!” And for decades, researchers have known that broccoli and related vegetables like cauliflower and watercress appeared to lower the risk of some cancers and that compounds in the vegetables could kill cancer cells. But how the cruciferous veggies worked their medical magic was a mystery until now, because researchers have figured out just what broccoli does that helps keep cancer in check. The work appears in the Journal of Medicinal Chemistry.

Proteins coded by the gene¹ p53 help keep cancer from starting to grow. But when the p53 gene is mutated, the protection is gone. Mutated p53 is implicated³ in about half of all human cancers.

Broccoli and its relatives are rich in compounds called isothiocyanates, or ITCs. And these ITCs apparently⁴ destroy the products of the mutant p53 gene, but leave the healthy p53 proteins alone and free to suppress tumor⁵ development.

The researchers write that “depletion of mutant p53 may reduce drug resistance and lead to new strategies for treating cancer in the clinic.” In the meantime, eat your broccoli!

Thanks for the minute. For Scientific American’s 60-Second Science, I’m Steve Mirsky.