Fresh Strawberries (© Image courtesy of USDA)

The USDA’s Agricultural Research Service is reporting some impressive work from molecular biologist Susan J. Zunino and her colleagues on the ability of natural chemicals found in foods and seasonings to kill leukemia cells in a test tube.

According to the article published in the March 2008 issue of Agricultural Research magazine:

Zunino’s investigations provide some new clues about how phytochemicals attack cancer cells. She has studied carnosol from rosemary, curcumin from turmeric, resveratrol from grapes, and ellagic acid, kaempferol, and quercetin in strawberries. The work demonstrated the ability of these phytochemicals to kill the acute lymphoblastic leukemia cells and also suggested ways in which the compounds might do that.

There is a great deal that scientists don’t understand about why certain compounds found in plant foods are able to protect healthy cells and destroy harmful ones. Dr. Zunino is continuing her work with David H. Storms, and Charles B. Stephensen at the USDA-ARS Western Human Nutrition Research Center to provide more answers.

While we’re waiting for more specific answers from the scientists a daily diet that includes lots of fresh fruits and vegetables is a pretty smart choice for staying healthy.

If you’d like to read the article from Agricultural Research cited above go to: How Plants Protect Us:Unmasking the Secret Power of Phytochemicals