Cancer-Fighting Nutrients Identified in Broccoli
by Maejoy Tutor in Nutrition on May 08, 2011
A group of researchers from the University of Illinois, unveiled that vegetables from the kale family, if cooked properly, may have cancer-fighting properties. This is part of the team’s research on the probable health benefits of fresh or even lightly steamed broccoli.
The kale family, particularly the broccoli, is considered to be naturally rich in myrosinase, which is a plant-based enzyme that is also present in mustard greens, arugula and wasabi. According to the research team, when these kinds of vegetables are consumed, the enzymes composing them help the body produce sulforaphane. Sulforaphane is characterized as an organic compound that has been shown to reduce the risk of cancer, diabetes and general inflammation.
The team conducted the study by analyzing how the different preparations of broccoli contribute more on producing sulforaphane in the body. They asked participants to consume broccoli sprouts, broccoli powder or both.
The results have shown that those who consumed both broccoli sprouts and powder ended up having higher levels of sulforaphane in their bloodstreams, compared to those who only consumed broccoli sprouts only or broccoli powder. Further, the team had concluded that individuals who consumed multiple forms of broccoli, such as sprouts and powder may help in the improvement of increasing the levels of sulforaphane in the body.
In addition, the team suggests that broccoli should not be overcooked, because it will destroy myrosinase, which will eliminate the health effect brought upon by broccoli. Cooking or steaming broccoli for two to four minutes will show best results.
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