Cancer Prevention Research on Preventing Cancer

Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage.

Bile acids are found in the bile and are stored in the gall bladder. Bile acid binding with steam cooked vegetables was measured in vitro. Increasing bile acid binding lowers cholesterol and this can reduce the risk of heart disease. Lowering bile acids may also reduce the risk of cancer. This study showed that steam cooking of vegetables increases bile acid binding.