Reduction of X-Radiation Mortality by Cabbage and Broccoli.

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Abstract
Exposure to 400 r of whole-body X-radiation resulted in 100% mortality in 10 to 15 days of young male guinea pigs fed a basal diet of bran and oats plus ascorbic acid. Supplementation with cabbage or broccoli for 2 weeks before irradiation and during 30 days after irradiation significantly reduced mortality. Lyophilized cabbage retained ability to reduce radiation mortality. Pre-feeding of guinea pigs to time of radiation exposure, significantly delayed onset of death and enabled some animals to survive test period. Post-irradiation supplementation with cabbage also yielded a lower total mortality. Feeding of cabbage both before and after radiation exposure produced greatest amount of protection.

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