British scientists have found that a natural compound found in beans could protect against cancer.
Scientists from the University College London say the compound, a phosphate known as InsP5, inhibits an enzyme known to be involved in the growth of tumours.
Beans containing particularly high levels of the cancer-fighting property include kidney, pinto and navy beans, while InsP5 is found in most legumes such as peas, lentils a well as wheat, bran and nuts.
The studies also showed the cooking process boosted the enzyme’s potency, by breaking down other compounds present in the foods.
Scientists say that eating a diet rich in these beans could help ward off cancer, while the compound itself could be used specifically to treat the disease.
The news follows a recent study in the American Journal of Clinical Nutrition, which found that people eating legumes more than twice a week were less likely to develop colon cancer than people eating less than once portion a week.
