Scientists are developing a new treatment known as 'green chemoprevention' in which broccoli and other vegetables are used to prevent the disease.
They explained that cruciferous vegetables such as broccoli, cabbage and garden cress have a high concentration of sulforaphane – which is why they have a slightly bitter taste.
Broccoli could soon protect people from cancer of the mouth, throat, neck and head. Sulforaphane - the compound that gives the vegetable its bitter taste - was found to reduce the number of tumours in patients.

