Turnip Kills 86% of Breast Cancer Cells & Lowers Risk: A newly discovered compound from turnips was seen to kill 86% of human breast cancer cells (MCF-7) in vitro after just 12 hours. The turnip compound, known as brassicaphenanthrene A, was also a very potent antioxidant, preventing up to 98% of oxidative damage to LDL cholesterol in vitro. So is there a benefit for women outside of this lab study? Absolutely. A recent study from China found that women eating the most turnips had a 35% reduction in the risk of postmenopausal breast cancer. In fact, turnips were the single most powerful vegetable of all for preventing breast cancer. The study did not say how much turnip was needed for this level of protection, but women in this group ate a total of about 140 grams of cruciferous vegetables daily, and turnips were just one of five cruciferous vegetables measured (also bok choy, cabbage, Chinese cabbage, cauliflower) so two to three 80-gram servings of turnip weekly is probably reasonable. Turnip is used in Asia traditionally to treat liver disease, improve kidney function, constipation and even as a hangover cure. Other studies have found turnip to be helpful for diabetes and preventing weight gain, and this study found turnip extract to also potently kill colon cancer and ovarian cancer cells. Perhaps we should all try getting a little more organic turnip in our regular diets.