Archive for the ‘broccoli’ Category

The Importance of Plant Foods

Saturday, November 30th, 2013

A compound called D-glucarate is found in grapefruit, apples, oranges, broccoli, and Brussels sprouts.D-glucarate has been shown to protect against cancer-causing agents by supporting detoxification and removal of dangerous chemicals, and also by protecting against the mutating effects that these carcinogens induce on cellular DNA.

This is important because the body is bombarded with carcinogens on a daily basis. These cancer-causing agents include pesticides, overcooked food, alcohol, food additives, tobacco, fungal mutagens, and industrial pollutants. And this is impossible to avoid living anywhere in the United States.

Nov., 2013 Life Extension

Spice Up Your Broccoli

Friday, September 30th, 2011

Broccoli contains glucoraphanin, which converts in the body to a compound known as sulforaphane. Sulforaphane is an isothiocyanate that is responsible for broccoli’s cancer-preventive benefit. While the gut’s flora enable the release of sulforaphane in the lower intestine, it is necessary for glucoraphanin to be hydrolyzed by the enzyme myrosinase in order for sulforaphane to be released in the upper intestine. Myrosinase in found in broccoli sprouts, mustard, horseradish and other foods.

Researchers at the University of Illinois at Champaign-Urbana evaluated the absorption of a glucoraphanin-rich broccoli powder alone and in combination with fresh broccoli sprouts. Four men were assigned to consume four meals enhanced with broccoli powder, broccoli sprouts, broccoli powder and sprouts, or neither, after which sulforaphane metabolites were measured in blood and urine.

Within 30 minutes plasma isothiocyanate levels were higher after meals containing broccoli sprouts.

Coauthor Elizabeth H. Jeffrey stated: “If myrosinase is present, sulforaphane is released in the ileum, the first part of your digestive system.”

So spice up your broccoli and live healthier.

Life Extension, Oct. 2011

Broccoli’s Cancer-Fighting Ability

Sunday, June 19th, 2011

Recently the American Cancer Society reported in their Journal of Medicinal Chemistry certain substances called isothiocyanates (ITCs) found in broccoli, cauliflower, watercress, and other cruciferous vegetables which appear to block the growth of cancer.

To get these anti-cancer compounds in broccoli, it should lightly steamed. Raw broccoli can bind these compounds and heavily cooked broccoli destroys most of these substances.

Life Extension, May 2011. www.lef.org