It has always been widely accepted and self-evident that vegetables are an essential part of a healthy, balanced diet, however the latest research indicates we may be underestimating the power of one green vegetable in particular - the broccoli sprout. Many recent scientific studies have focused on various components found in broccoli sprouts and have found overwhelming evidence that this vegetable can help to prevent and even help fight certain cancers.
Much of the research involving broccoli sprouts has focused on a chemical component called Sulphoraphane. Broccoli sprouts contain large amounts of a precursor called Sulphoraphane glucosinolate (SGS), which is readily broken down into Sulphoraphane by the body. The anti-cancer properties of Sulphoraphane are attributed to its remarkable ability to protect cells against oxidants (toxic molecules that can damage DNA and kill cells).
Leading the way with research into the powerful antioxidant properties of Sulphoraphane is Akinori Yanaka from the University of Tsukuba, Japan. His studies have shown that Sulphoraphane suppresses Helicobacteri pylori (H. pylori), preventing gastritis, peptic ulcers and stomach cancers.
“The data suggest strongly that a diet rich in sulforaphane glucosinolate may help protect against gastric cancer, presumably by activating gastric mucosal anti-oxidant enzymes that can protect the cells from H. pylori-induced DNA damage,” Yanaka concluded.
It is interesting to note that young, 2 or 3 day old broccoli sprouts have the highest concentration of Sulphoraphane glucosinolate. In fact, young broccoli sprouts contain approximately 20 times the concentration of Sulphoraphane glucosinolate found in mature broccoli plants.
Various other scientific studies have identified other components found in cruciferous vegetable such as broccoli, which may have a chemoprotective and even therapeutic effect on cancer cells. Sanjay K. Srivastava, Ph.D., lead investigator and assistant professor, department of pharmacology, University of Pittsburgh School of Medicine has found that phenethyl isothiocyanate (PEITC), a constituent of cruciferous vegetables such as broccoli, can inhibit the growth of ovarian cancer cells through dietary intake.
Hien T. Le, PhD, a molecular biologist with the University of California at Berkeley has shown that a major active compound found in broccoli called indole-3-carbinol or 13C has the ability to block male hormones and stop prostate cancer cells from growing and dividing.
The evidence is quite overwhelming and continues to grow all the time - the broccoli sprout appears to have undeniable anti-cancer properties and should be an important component in the diet of most people worldwide. According to medical research databases such as PubMed.org, the broccoli sprout is perhaps the most intriguing and widely studied vegetable, and with good reason.
