A Compound In Broccoli Lowers The Risk Of Known Killer Diseases

The researchers from the University of Illinois have discovered that phenolic compounds in broccoli can lower the risk of medical conditions such coronary heart disease, several types of cancer, type 2 diabetes and asthma.

Jack Juvik, a geneticist from the University of Illinois explained that phenolic compounds have good antioxidant activity and there is increasing evidence that this antioxidant activity affects biochemical pathways associated with inflammation in mammals. He further explained that people whose diets comprise of a certain level of these compounds will have a lesser risk of contracting these diseases as noted by Medical News Today.

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In the study, the researchers examined two broccoli lines and investigated their progeny in terms of total phenolic content. They also observed their ability to neutralize oxygen radicals in cellular assays. Then, they used a genetic technique, which is also quantitative trait locus analysis, to search for the genes involved in generating phenolic in the progeny.

Once the broccoli is consumed, the phenolic compounds are taken in and placed in certain areas of the body or concentrated in the liver. The flavonoids are then spread in the bloodstream. This reduces the inflammation through their antioxidant activity. Juvik suggested eating broccoli or some other Brassica vegetable every three or four days to lower the risk of other degenerative diseases such as heart disease, diabetes and cancers.

Broccoli belongs to a cabbage family. Its flowering head is edible and nutritious and usually green in color. It may be eaten raw, boiled or steamed. The 110 gram serving of raw broccoli contains 34 kcal, vitamin K, vitamin C and dietary mineral manganese. It also has protein, carbohydrate, dietary fiber and fat.