Young Broccoli With A Strong Protective Effect Against Cancer
Author: Nia Rouseberg
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Consumption of broccoli reduces the risk of developing cancer. The condition for this useful property is that the culinary processing of green vegetables does not destroy the enzyme myrosinase contained in them ...
Consumption of broccoli reduces the risk of developing cancer. The condition for this useful property is that the culinary processing of green vegetables does not destroy the enzyme myrosinase contained in them. Prolonged cooking or other prolonged heat treatment destroys the useful substance, according to a study by the University of Illinois. Tender broccoli shoots have a double beneficial effect.
Broccoli is a food recommended by scientists not recently. Sulforfan, an ingredient in them, stood out for its anti-inflammatory and anti-cancer properties. The researchers note that the intake of broccoli extract is in no way close to the effect that the beneficial ingredient has when consuming green vegetables.
The difference in the scientists' recommendations comes from the fact that myrosinase is a key enzyme for the formation of sulforaphane. During prolonged cooking, as well as in food supplements, the enzyme murosinase is destroyed, which means that there is no way to release sulforaphane.
In her study, author Jenna Kramer performed blood and urine tests on the volunteers involved after consuming certain menus, including or not broccoli, vegetable extract, yogurt, muesli.
When analyzing the results, it turned out that sulforaphane is twice as high when consuming vegetables and taking broccoli extract. According to the authors, the enzyme myrosinase, contained in the shoots, contributes to the formation of sulforaphane from its precursor, which is found mainly in food supplements, which makes the combination as effective as the consumption of young broccoli.
According to scientists, sulforaphane protects internal organs from damage due to inflammation due to bacterial infections, which can lead to the development of gastric ulcer or cancer. The nutrients in broccoli reduce the risk of breast and lung cancer, as well as heart disease.
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