Five Nutrients in Broccoli That Fight Cancer and Inflammation

Broccoli and broccoli sprouts are shining stars in the cruciferous vegetable family, and there are some very compelling reasons that this amazing vegetable actually has been scientifically proven to prevent and kill cancer cells, reduce tumors, and prevent their spread. Broccoli contains some very powerful bioactive phytochemicals (naturally occurring compounds) that fight cancer, arthritis, hypertension, heart disease, kidney disease, diabetes and more. Broccoli has been shown in scientific studies to:

  • Protect cells from DNA damage

  • Detox the body

  • Kill cancer cells

  • Antiviral, antifungal and antibacterial action

  • Powerful anti-inflammatory

  • Inhibit cancer cell growth and spread

 

These actions are carried out through broccoli’s copious amounts of fiber, sulforaphane, glucoraphanin, phenolic compounds, Diindolylmethane (DIM), beta-carotene, lutein, zeaxanthin, vitamins C, E, and K, folate, and minerals. Cruciferous vegetables contain health-promoting/disease-fighting substances known as glucosinolates, which are naturally occurring sulfur-containing chemicals. These potent chemicals also explain why cruciferous vegetables have a uniquely pungent aroma and slightly bitter flavor.

Sulforaphane stands out as one most powerful cancer-fighting ingredients in broccoli by supporting proper DNA replication and function of your cells, helping them to reproduce healthy cells. (Cell mutations are often the beginnings of cancer). Sulforaphane also encourages cell death in colon, bladder, prostate, breast, lung, brain, thyroid, tongue, and skin cancers; as well as oral, pharynx, esophageal, colon and kidney cancers. Sulforaphane is effective against most all cancers. In fact, just three servings a week of broccoli, cabbage, brussels sprouts, or other cruciferous vegetables can reduce overall cancer risk by over 60%.

 

Sulforaphane also helps to reduce (by as much as 73%) dangerous free radicals which can also wreak havoc on various body systems and cells, which protects DNA and healthy cell replication. Sulforaphane—unlike toxic chemotherapy—can actually induce cancer cell death, without harming healthy cells. In fact, it strengthens healthy cell reproduction. Sulforaphane also enhances the ability of certain anti-cancer and chemotherapy medications such as cisplatin, gemcitabine, doxorubicin, 5-flourouracil, while limiting their toxic effects on normal, healthy cells. Sulforaphane also contains powerful anti-inflammatory compounds which not only fight cancer, but diabetes, heart disease, Alzheimer’s, arthritis, allergies, and more.

 

Glucoraphanin is a type of glucosinolate, contained in all cruciferous vegetables. Glucosinolates are considered to be a part of the defense mechanism of the broccoli plant and also becomes a defense mechanism in our bodies when we consume it. 

 

Glucoraphanin, in particular, is a glucosinolate precursor to sulforaphane that helps to block cancer cells from forming or multiplying. What’s more, broccoli sprouts contain up to twenty times more of this bioactive compound, and are a delicious addition to any salad, sandwich or smoothie.

 

Phenolic Compounds in broccoli stops damage from free radicals and reduces inflammation–two things that are very difficult to avoid in our environment. These out-of-control free radicals along with inflammation, are the beginnings of many serious disease processes, including cancer, heart disease, type 2 diabetes, asthma, Alzheimer’s and more. Phenolic compounds are also very effective against bacterial, viral, and fungal infections.

 

Diindolymethane or DIM for short, has multiple benefits in our bodies, including boosting the immune system, making it more effective at killing cancer cells and helping to fight cancers—especially those that have to do with our sex hormones, such as prostate, breast and ovarian cancers. DIM is a metabolite of indole 3 carbinol. DIM helps to prevent excess estrogen from converting into another more dangerous form of estrogen, which is causative factor in breast cancer. Incidences of breast cancer and other estrogen-related cancers are generally quite low in many Asian cultures that embrace diets high in cruciferous vegetables.

 

In a 2008 study published in Pharmaceutical Research, scientists found that low doses of DIM induced a protein that helps to kill cancer cells and reduce new cancer cell growth in prostate cancer. In another study reported in the April 22, 2008 edition of Pharmaceutical Research, scientists found low doses of DIM induced production of a protein in prostate cancer cells which weakens and kills cancer cells and stops their spread.

 

For some, broccoli and other cruciferous vegetables may taste bitter and not be very well liked. However, an excellent—and even more potent—alternative to broccoli, is broccoli sprouts. Three-day-old broccoli sprouts can contain up to 50 times the amount of cancer-preventing compounds as mature broccoli. Broccoli sprouts can easily be grown at home and enjoyed raw. Their mild taste makes them easily compatible on a variety of foods, including salads, sandwiches, smoothies and sprinkled as a garnish on eggs, soup, etc. Another delicious and more concentrated choice is ‘broccolini’, which is basically baby broccoli. It also has a more mild taste, and tender-crisp texture, making it perfect for light steaming (no more than 5 minutes), which boosts the sulforaphane content, and other phytochemicals in the broccoli.

 

One other method for maximizing the cancer-fighting potential in broccoli is to combine it with mustard seed, daikon radish, wasabi, arugula or cabbage—especially the red/purple type. The American Institute for Cancer Research reports that:

“participants [who] ate a broccoli supplement…and ate a second food with myrosinase, their blood and urine levels of sulforaphane were significantly higher than those who did not eat the food.”

 

Broccoli’s super healthy benefits extend far behind its cancer prevention, providing more than one reason to eat this (or its cruciferous relatives) most every day. Besides being a powerful cancer fighter, broccoli:

 

~ Fights Non-Alcoholic Fatty Liver Disease and liver cancer by lowering triglyceride levels.

~ Improves digestion, adds fiber for a healthy gut, provides optimal nutrients for a healthy microbiome.

~ Detoxifies the body

~ Reduces inflammation

~ Carotenoids support healthy eyes

~ Flavonoids fight allergies

~ Protects skin from sun damage

~Reduces and maintains healthy blood sugar levels, preventing diabetes

~ Supports heart health, maintaining healthy arterial walls

 

So yes, your mom was right when she told you to “Eat your broccoli!” Enjoy it often and protect your health!

 

~ The Nutrition Watchdog April 2017 by Cat Ebeling   

 

Broccoli Sprouts: Nutritional Giants

Thursday, October 24, 2013 by: Sandeep Godiyal

 

For those who take pride in growing their own sprouts, broccoli sprouts have become increasingly popular and have been preferred by the health-conscious community for many years. Packed with highly concentrated vitamins and compounds and 10 to 100 times the amount of nutrients than mature broccoli heads, broccoli sprouts have become readily available at grocery stores all over the United States.

 

Broccoli sprouts have a number of health benefits:

 

EXCELLENT SOURCE OF PROTEIN

Broccoli sprouts are an excellent source of protein for vegetarians or for those who refrain from eating meat for health, religious, ethical or other reasons.

 

PREVENTION OF CANCER

Medical researchers at John Hopkins University have discovered that broccoli is comprised of high levels of compounds that prevent cancer. One of those compounds, sulforaphane, is also found in broccoli sprouts and is believed to inhibit the growth of cancer stem cells. It is also beneficial in assisting the liver in processing toxins and carcinogens that may be harmful to health. Studies at Ulster University concluded that consuming approximately 100 grams of sprouted vegetables daily helps protect the body from the DNA damage that is associated with cancer.

 

CARDIOVSCULAR SYSTEM

Phase 2 enzymes in the liver are responsible for detoxification of harmful substances in the body and are beneficial to the cardiovascular system. The sulforaphanes found in broccoli sprouts help to encourage proper functioning of the heart, arteries, and kidneys by decreasing inflammation, protecting blood vessels and preventing other vascular diseases which may be related to diabetes.

 

CHOLESTEROL LOWERING PROPERTIES

Adding broccoli sprouts to one's daily diet contributes to the development of good cholesterol while reducing the levels of bad cholesterol.

 

OCULAR HEALTH

Chemical carcinogens and ultraviolet light may cause damage to the eyes, including macular degeneration and loss of sight in the elderly. The sulforaphane in broccoli sprouts is believed to protect the eyes from these harmful substances, but further studies concerning the prevention of eye degeneration are needed.

 

STOMACH/ULCER PROTECTION

Very often, stomach ulcers develop from the bacteria H. pylori. An article in the New York Times recently stated that, after a steady two-month diet of broccoli sprouts, H. pylori bacterial infection levels were lowered.

 

RESPIRATORY SYSTEM

Studies in Clinical Immunology concluded that the inflammation accompanying asthma and nasal allergies is reduced when eating broccoli sprouts that contain sulforaphane.

 

The most famous sprouts in America - broccoli sprouts - have been proven to be a giant in the health food category. They can be easily grown in home gardens or can be found in supermarkets. Having a mild flavor and slight crunch, they can be eaten raw in salads or topping sandwiches or cooked to enhance the flavor of many popular dishes. Loaded with nutrients and antioxidants and offering protection from cancer, broccoli sprouts are a perfect vegetable to include in a healthy lifestyle.

 

Sources for this article include:

http://healthyeating.sfgate.com

http://livingmaxwell.com

 

Broccoli Better Than Sunscreen at Protecting Skin

Tuesday, November 06, 2007 by: Aria Milan

 

Woe to those who dislike the taste of broccoli.  When health experts compare different beneficial vegetables side by side, this cruciferous vegetable wins hands done.  If you would like to prevent colon cancer, broccoli is essential to include in your diet.  Eating it regularly can cut your risk of developing cataracts or becoming a stroke victim.  Packed with a phytonutrient called isothiocyanates, broccoli can even help the body destroy breast cancer cells (http://archives.cnn.com/2000/FOOD/news/04/13/broccoli.benefits.wmd).  And now you can add another health benefit to this list: a new study has found that Broccoli extract is effective in preventing damage to the skin from sun exposure.

 

The recent study conducted by Paul Talaly M.D., professor of pharmacology and his team of researchers from The John Hopkins University School of Medicine in Baltimore tested the extract from broccoli sprouts on 6 healthy adult volunteers.  What the team found was that when the extract was applied topically to the skin of these individuals, it reduced the degree of redness caused by ultraviolet (UV) radiation exposure by an average of 37 percent.  This redness, called erythema, is used to measure the damage and inflammation caused by UV radiation exposure from the sun. The range of protection varied across the test subjects from 8 percent to 78 percent. According to Talalay, this may be due to the genetic differences of the individuals or variations in their dietary habits.

 

Unlike sunscreen, which absorbs UV radiation and doesn't allow it to penetrate the skin, the broccoli extract gets absorbed directly into the cells of the skin.  It then helps these cells, from the inside, produce a matrix of protective enzymes that defend against damage from UV exposure.  The chemical substance responsible for this protection is called sulforaphane. Talalay and his team first discovered it more than 15 years ago during studies involving laboratory animals injected with chemical carcinogens.  The studies showed that sulforaphane prevented the formation of tumors in these animals.

 

Another benefit to this broccoli extract over conventional sunscreens is that it is just as effective a few days after being applied.  In the study, it was shown to work 3 days after the test subjects were lathered with the extract, even after residue from the extract no longer remained on or in the skin.  It is interesting to note that conventional sunscreens were ineffective in these experiments.

 

So, for those who dislike the taste of broccoli, you can still benefit from broccoli's cancer-fighting power by applying this vegetable topically.  At the very least, it can be added to your arsenal of protective shields for your skin when spending a day at the beach.

 

For further reading:

http://www.webmd.com/food-recipes/news/20071022/broccoli-protects-skin-from-sun-damage

http://www.washingtonpost.com/wp-dyn/content/article/2007/10/22/AR2007102201377.html

 

 

Broccoli Juice Proven to Protect Skin Better than Sunscreen

Thursday, May 15, 2008

by Mike Adams, the Health Ranger

 

An extract made from broccoli sprouts boosts the body's natural ability to defend against the ultraviolet solar rays that cause skin cancer, reveals a study conducted by researchers at the Johns Hopkins School of Medicine and published in the Proceedings of the National Academy of Sciences. If a product could be developed from the extract, it could even provide key advantages over typical sunscreens lotions, which contain numerous carcinogenic (cancer-causing) chemicals.

 

"If you apply an extract of broccoli sprouts that contains high levels of sulforaphane to regions of human skin, you can protect them very substantially," said study co-leader Paul Talalay. "We believe, to the best of our knowledge, that this is the first demonstration of protection against a known human carcinogen in humans."

 

In 1992, Talalay and colleagues at Johns Hopkins first discovered that broccoli is rich in a naturally occurring plant compound called sulforaphane. While all cruciferous vegetables (such as cabbage, Brussels sprouts, broccoli, cauliflower, kale, mustard, turnip, radish, and watercress) contain sulforaphane to a certain degree, the concentration is highest in three-day-old sprouts of the broccoli plant. Broccoli is also known to be high in nutrients, including A, B and C vitamins, calcium, magnesium, potassium, dietary fiber and folic acid, and is widely accepted to have cancer-fighting benefits when consumed as part of the diet.

 

Sulforaphane has the effect of activating cells' production of what are known as "phase 2 enzymes." One such enzyme, glutathione S-transferase, has been shown to neutralize the DNA-damaging compounds produced by the skin produces when struck by ultraviolet radiation. It also appears to reduce inflammation, which can cause precancerous growths to transform into full-blown cancerous tumors. Sulforaphane also encourages the production of tumor-suppressing proteins.

 

Research reveals anti-cancer properties of broccoli sprouts

Talalay's initial research led his son to become chief executive officer of Brassica Protection Products LLC (www.brassica.com), which produces a brand-name broccoli sprout health food called "BroccoSprouts."

 

In more recent studies, Talalay and colleagues applied broccoli-sprout extract to the skin of hairless mice and then exposed those mice to ultraviolet radiation. Mice treated with the extract developed significantly fewer skin cancer tumors than hairless mice that had not been treated. Among treated mice, even the tumors they did develop were smaller than those developed by untreated mice.

 

Most recently, the researchers exposed six healthy human volunteers to ultraviolet radiation in two locations on their backs. One location had been smeared with broccoli-sprout extract one to three days previously.

 

The areas treated with broccoli-sprout extract developed an average of 37 percent less redness and inflammation than the areas that had not been so treated. The reaction to the extract varied widely by individual, however, from a low of 8 percent less redness and inflammation to a high of 78 percent. (Both redness and inflammation are signs of skin damage, a precursor to skin cancer.)

 

How Sulforaphane Prevents Skin Cancer

The researchers believe that the broccoli-sprout extract provides a long-lasting effect because once the body's cancer-fighting mechanisms are activated by sulforaphane, they remain active for days.

 

"It's very important work," said Michael Sporn, a professor of pharmacology at Dartmouth Medical School and former head of the National Cancer Institute's program on cancer prevention by means of natural products. Activating the body's inherent defensive mechanisms, he said, "is a new and promising approach."

 

Unlike sunscreen, the broccoli-sprout extract does not actually block sunlight from striking the skin. This means that it does not interfere with the body's ability to synthesize vitamin D, a critical nutrient whose production is caused by exposure to ultraviolet rays. The vast majority of Americans, Canadians, and British citizens are deficient in vitamin D, leading to greatly increased risk of breast cancer, prostate cancer, depression, and bone disorders like osteoporosis.

 

Talalay and colleagues hope to eventually develop a commercial product based on broccoli-sprout extract that could be applied to skin as a protection against skin cancer. Obstacles include figuring out the right concentration of sulforaphane, increasing the shelf life of the active ingredient and figuring out how to get the chemical to absorb into the skin effectively.

 

In the animal and human trials, researchers dissolved the extract in acetone, a major ingredient of nail polish remover. But animal studies have implicated acetone in kidney, liver and nerve damage, as well as reproductive and birth defects, so the researchers are searching for an alternative to make the product safer for long-term use. They're also looking for a way to remove the green tint from the extract without having to resort to synthesizing sulforaphane in the laboratory.

 

"The advantage of starting with sprouts is that we all eat broccoli so we're not concerned with toxicity issues," said study co-leader Albena Dinkova-Kostova, now working at the University of Dundee, Scotland. In contrast, an artificially synthesized compound would have to go through a stricter regulatory process.

 

The Toxicity of Sunscreen Chemicals

As NaturalNews reported recently, a CDC study shows that 97 percent of Americans are contaminated with a toxic sunscreen chemical called oxybenzone (http://www.naturalnews.com/022990.html). This chemical is found in nearly 600 sunscreen products, including children's formulas.

 

Sunscreens also contain cancer-causing fragrance chemicals and numerous petrochemical-derived synthetic substances that actually promote cancer. That's why informed consumers are increasingly avoiding artificial sunscreen products and, instead, using natural substances to prevent sunburn by boosting antioxidant intake. Consuming Astaxanthin, for example, boosts the body's innate resistance to UV damage. Eating berries and microalgae superfoods (like spirulina and blue-green algae) also boosts antioxidants in the skin, increasing natural resistance to UV damage.

 

The truth is, sunscreen products are outdated and dangerous. They actually cause the very condition (skin cancer) they claim to prevent, and the dermatology industry only promotes sunscreen products because it is heavily funded by sunscreen manufacturers. Even worse, the use of sunscreen causes chronic vitamin D deficiency, leaving consumers susceptible to depression, prostate cancer, breast cancer, osteoporosis and all the other degenerative health conditions caused by a lack of vitamin D.

 

Perhaps soon, we'll have a new sunscreen lotion based on broccoli sprouts instead of toxic oxybenzone. Watch NaturalNews.com for updates on this important discovery.

 

Sulforaphane and Quercetin are Natural Compounds that Help Improve Cellular Health

Tuesday, September 23, 2014 by: David Gutierrez, staff writer

 

Scientists have known for some time that antioxidants including sulforaphane and quercetin are potent substances for protecting cellular health. Now they have discovered a mechanism by which these substances activate a special protective protein, in a study conducted by researchers from the University of Warwick and published in the journal Antioxidants & Redox Signalling.

 

The findings may lead to the identification or development of new superfoods to help prevent chronic diseases such as diabetes and heart disease, the researchers said.

 

The findings center on the activity of a protein known as Nrf2, which is consistently moving into and out of the nuclei of human cells in order to monitor their health and vitality. When a cell's health is threatened, Nrf2 begins to oscillate in and out of the cell more rapidly, which appears to stimulate cellular defense mechanisms and lead to an increase in cellular antioxidant levels.

 

"The way Nrf2 works is very similar to sensors in electronic devices that rely on continual reassessment of their surroundings to provide an appropriate response," lead researcher Paul Thornalley said.

 

Antioxidants increase sensor's effectiveness

In the new study, researchers found that, under normal circumstances, Nrf2 oscillates in and out of a given cell nucleus at a rate of one oscillation per 129 minutes. When exposed to the antioxidant chemicals sulforaphane and quercetin, Nrf2's oscillation rate increased to 80 minutes per oscillation.

 

Sulforaphane is an antioxidant found abundantly in broccoli, while quercetin is found in high levels in onions and apples.

 

The findings suggest that the presence of these antioxidants actually increases the effectiveness of Nrf2, which should, in turn, make cells more resistant to damage, including oxidative damage.

 

"The health benefit of Nrf2 oscillating at a fast speed is that surveillance of cell health is increased when most needed, that is, when cells are under threat," Thornalley said. "By understanding how this process works and increasing Nrf2's speed without putting cells under threat, new strategies for design of healthier foods and improved drugs can be devised. Current designs may have selected substances with suboptimal if not poor health benefits in some cases."

 

The researchers have already used their findings to develop new food supplements, which are currently being tested for their effectiveness at reducing diabetes and heart disease risk.

 

EU-funded BIOCLAIMS research program coordinator Andreu Palou, who was not involved in the study, said that the findings may help consumers select healthier foods.

 

"A main nutritional challenge in Europe is to substantiate the beneficial effects of foods that are advertised to the consumers," Palou said. "The approach of the group of Prof Thornalley is opening a fascinating new window."

 

Super-ingredients make superfoods

One of the main drivers of the cellular damage that leads to the effects of aging and to chronic diseases is believed to be oxidative damage by free radical compounds that circulate in the body in response to environmental stress (including exposure to toxins or just normal metabolic processes). By removing these free radicals from the body, antioxidants are believed to reduce the risk of these conditions.

 

Research has backed this up, linking antioxidant consumption to a lowered risk of heart disease and cancer, and to lower levels of inflammation and inflammatory diseases such as arthritis. Antioxidants have also been shown to prevent oxidation of LDL ("bad") cholesterol and reduce arterial inflammation.

 

Quercetin specifically has been linked to lower blood pressure, reduced heart disease risk, and protection from the oxidizing effects of cadmium toxicity. Sulforaphane has been shown to reduce the risk of heart disease and cancer and may help keep immune function from declining with age.

Studies Show That Broccoli Can Treat Cancer, Respiratory Diseases and More

Tuesday, July 29, 2014 by: Michael Ravensthorpe

 

Along with spinach and kale, broccoli is one of the most nutritious "regular" vegetables in existence. Indeed, this cruciferous, cabbage-like vegetable, which was first grown in the Italian province of Campania, was seen as uniquely valuable among the Ancient Romans due to its significant healing properties.

 

When Italian immigrants introduced broccoli to the United States at the beginning of the 20th century, it became a favorite vegetable among the settlers, and its popularity continues to grow today. In fact, broccoli consumption has increased over 940 percent in the West in the last 25 years -- possibly because an ever-increasing number of studies show just how good it is for us.(1)

 

Contains Cancer-Fighting Isothiocyanates

Research has shown that broccoli is effective at preventing and treating several types of cancer. For example, a review published in Recent Patents on Endocrine Metabolic & Immune Drug Discovery in 2013 concluded that cruciferous vegetables such as broccoli exhibited anti-tumor activity. The researchers also noted that the isothiocyanates in broccoli, which are known antioxidants, could "inhibit the cell viability of human cervical cancer cells, human pancreatic cancer cells, human hepatocellular carcinoma cells, human ovarian cancer cells, and have anti-inflammatory properties in the treatment of human T-cell leukemia cells."(2)

 

Another review published in the Asian Pacific Journal of Cancer Prevention in 2013 also ascribed broccoli's anti-cancer benefits to its concentrations of isothiocyanates, though the researchers admitted that the chemopreventive effect of these compounds are not yet fully understood.(3)

 

Packed with Vitamins C and K

One cup of chopped broccoli provides us with 135 percent of our recommended daily allowance (RDA) of vitamin C and 116 percent of our RDA of vitamin K.(4) Aside from being a powerful antioxidant that helps scavenge cell-damaging free radicals from the body, vitamin C also aids the synthesis of collagen (an essential part of our connective tissue), thereby providing us with anti-aging benefits. Vitamin K, on the other hand, aids blood clot formation and helps maintain bone health. Without adequate amounts of vitamin K in our diets, we can suffer from excessive bleeding and, in the worst cases, bone diseases such as osteoporosis.

 

Provides protection from environmental toxins

A study published in Clinical Immunology in March 2009 found that sulforaphane -- a molecule found within isothiocyanates -- can protect us from respiratory inflammation that leads to asthma, chronic obstructive pulmonary disease, and other common respiratory conditions. According to the study, the sulforaphane increased the production of antioxidant enzymes in human subjects, thereby guarding them from excessive free radical exposure associated with inhaling polluted air, vehicle fumes, and cigarette smoke.(5) These results suggest that regular consumption of broccoli -- which is one of the greatest natural sources of sulforaphane -- can help protect us from environmental toxins.

 

Rich in Fiber and Additional Nutrients

Broccoli is also high in many other health-boosting nutrients. Firstly, one cup of chopped broccoli supplies us with 9 percent of our RDA of dietary fiber, which helps to sweep the colon of accumulated waste, promote regularity and absorb sugar from the intestinal tract. Secondly, broccoli is packed with essential minerals such as iron, calcium, magnesium, manganese, selenium and potassium, which work in tandem to aid our bodies' natural processes. Thirdly, broccoli is rich in vitamin A, which helps maintain vision. It is also a fantastic weight loss food, since it contains minimal calories and fat, and possesses a virtually non-existent glycemic load.(4)

 

According to the Linus Pauling Institute, broccoli is best consumed raw since heat interferes with the enzyme that releases isothiocyanates, limiting the number of them that our bodies can absorb.(6)

 

Sources for this article include:

 

(1) http://www.thefresh1.com/broccoli.asp

(2) http://www.ncbi.nlm.nih.gov/pubmed/23978168

(3) http://www.ncbi.nlm.nih.gov/pubmed/23679237

(4) http://nutritiondata.self.com

(5) http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2668525/

(6) http://lpi.oregonstate.edu/infocenter/phytochemicals/isothio/

 

About the author:

Michael Ravensthorpe is an independent writer whose research interests include nutrition, alternative medicine, and bushcraft. He is the creator of the website, Spiritfoods, through which he promotes the world's healthiest foods.

 

Broccoli Extract Found to Significantly Improve Autism Symptoms; Sulforaphane Molecule is Powerful Natural Medicine

Friday, September 11, 2015 by: Ethan A. Huff, staff writer

 

A powerful anti-cancer nutrient found naturally in cruciferous vegetables such as broccoli and cauliflower could help significantly improve health outcomes in autistic men and boys. Research published in the journal The Proceedings of the National Academy of Sciences reveals that sulforaphane, an antioxidant compound, is capable of reversing many of the most common symptoms associated with autism spectrum disorders (ASD).

 

Although the U.S. Centers for Disease Control and Prevention (CDC) claims that there are no medications currently on the market that can treat or cure ASD, a placebo-controlled, randomized, double-blind pilot study suggests otherwise. Present most richly in broccoli sprouts, sulforaphane has been shown to help drastically improve social interactions and verbal communication in ASD-diagnosed men and boys as well as reduce hyperactivity, irritability and other ASD symptoms.

 

Conducted on 44 males aged 13 to 27, the study found that after 18 weeks of consuming sulforaphane-rich broccoli sprout extract, more than half of the men saw significant health improvements. Behavioral abnormalities also decreased significantly as a result of the treatment, as did lipid peroxidation and neuroinflammation. These same men also saw improvements in antioxidant capacity, glutathione synthesis, mitrochondrial function and oxidative phosphorylation.

 

"Sulforaphane, which showed negligible toxicity, was selected because it up-regulates genes that protect aerobic cells against oxidative stress, inflammation, and DNA-damage, all of which are prominent and possibly mechanistic characteristics of ASD," the authors wrote.

 

Sulforaphane in broccoli sprouts regulates cellular health, energy production, and detoxification

Depending on their individual weights, the men and boys were assigned to take either 232 mg (for those who weighed 100 pounds or less), 464 mg (101 to 199 pounds), or 696 mg (more than 200 pounds) of sulforaphane-rich broccoli extract daily. Such amounts are difficult to obtain from eating broccoli sprouts whole, but many supplement manufacturers offer capsules containing concentrated extract levels in this range or even higher.

 

This is good news for parents who are trying to help their autistic children achieve a better quality of life naturally. Sulphorane is an antioxidant nutrient with no negative side effects, meaning it can only help an ASD-afflicted child. Likewise, whole broccoli sprouts are a "superfood," not a drug, so parents do not have to worry that it will harm their children in any way.

 

As an added benefit, sulforaphane might also help ameliorate a number of other genetic disorders by activating the body's "stress proteome." The stress proteome is responsible for regulating processes such as glutathione synthesis, mitochondrial function (cellular health), and neurological inflammation.

 

"[Sulforaphane] happens to be one of the most extensively studied and promising natural substances in existence," writes Sayer Ji for GreenMedInfo.

 

When ASD patients stopped taking sulforaphane, their symptoms returned

In order for sulforaphane to work, however, ASD patients need to continue taking it. At the 22-week reassessment, which took place one month after study participants ceased taking the broccoli sprout extract, most (but not all) of their improvements had waned or disappeared. The researchers involved say this change only reinforces their finding that sulforaphane was directly responsible for the positive improvements observed throughout the study.

 

"When we broke the code that revealed who was receiving sulforaphane and who got the placebo, the results weren't surprising to us, since the improvements were so noticeable," stated Dr. Andrew Zimmerman, M.D., one of the study's authors and a physician at MassGeneral Hospital for Children (MGHfC).

 

"The improvements seen on the Social Responsiveness Scale were particularly remarkable, and I've been told this is the first time that any statistically significant improvement on the SRS has been seen for a drug study in autism spectrum disorder," he added, noting that the consensus among the research team was that sulforaphane likely activates the Nrf2 pathway, reducing inflammation in the brain and promoting increased antioxidant protection.

 

The Anti-Cancer Medicine in Broccoli (DIM nutrients) Isn't Released Until You Chew Them to Combine Two phytochemicals

Tuesday, April 10, 2012

by Mike Adams, the Health Ranger

 

Broccoli and related vegetables such as cabbage and Brussels sprouts naturally contain a chemical known as glucobrassicin. When these vegetables are crushed by chewing, a chemical reaction transforms glucobrassicin into indole-3-carbinol (I3C). In laboratory studies, I3C has been found to have tumor-suppressing effects, which may partially explain broccoli's cancer-fighting properties.

 

But the story doesn't end there: When broccoli is digested, two molecules of I3C combine to form a single molecule of 3,3'-diindolylmethane (DIM). DIM, like I3C, has been linked to cancer-fighting properties in laboratory studies, and also to immune-boosting effects. The I3C/DIM story provides a telling example of why eating healthy foods is always superior to taking extracts or other synthetic food-derived products.

 

The US Food and Drug Administration, however, continues to censor any truthful speech about the anti-cancer properties of foods like broccoli. Companies that manufacture or sell broccoli (or other anti-cancer foods) are routinely threatened with arrest, seizure of their products, and paying millions of dollars in fines and fees merely from telling the truth about how their health-enhancing foods can help prevent degenerative disease. 

 

 

Source: 25 Amazing Facts About Food, authored by Mike Adams and David Guiterrez. This report reveals surprising things about where your food comes from and what's really in it! Download the full report (FREE) by clicking here. Inside, you'll learn 24 more amazing but true facts about foods, beverages and food ingredients. Instant download of the complete PDF. All 25 facts are documented and true.

 

Additional sources:

http://lpi.oregonstate.edu/infocenter/phytochemicals/i3c/

http://www.csrees.usda.gov/newsroom/impact/2007/lgu/8201_boost_immune_system.html

http://www.psa-rising.com/eatingwell/broccoli_DIM_jan_2004.htm

http://en.wikipedia.org/wiki/3,3%27-Diindolylmethane

http://en.wikipedia.org/wiki/Indole-3-carbinol

http://en.wikipedia.org/wiki/Glucobrassicin

http://www.drweil.com/drw/u/id/QAA400037

 

You Don't Have to Hurt As You Age! Eat Broccoli and Avoid Arthritis

Wednesday, October 06, 2010 by: S. L. Baker, features writer

Over 21 million people in the U.S. alone suffer from the most common form of arthritis -- osteoarthritis. Primarily associated with growing older, the condition is marked by the wearing away of cartilage, the cushioning between the bones in the joints. As osteoarthritis gets worse, the cartilage disappears and bone rubs on bone, producing pain and swelling. Mainstream medicine offers symptomatic relief -- but no cure -- with medications including liver damaging acetaminophen (Tylenol) or non-steroidal anti-inflammatory drugs (NSAIDs) such as aspirin, ibuprofen, and naproxen which, long term, can cause ulcers and bleeding; some NSAIDs may increase the risk for heart attack and stroke, too.

 

But despite the view of many that osteoarthritis is an inevitable part of aging, researchers at the University of East Anglia (UEA) believe they are hot on the trail of a way to prevent this form of arthritis from developing in the first place. The potential solution? A natural, bioactive compound called sulforaphane that is found in cruciferous vegetables, especially broccoli.

 

The UEA scientists have already discovered sulforaphane blocks the enzymes that cause joint destruction in osteoarthritis. Now the same researchers are launching a new and groundbreaking project to investigate how sulforaphane may act to slow or even prevent the development of osteoarthritis. This initial study will pave the way for additional patient trials that could lead to safe and natural ways of preventing and treating this painful disease.

 

In a statement to the media, the UEA research team noted that broccoli has previously been associated with a reduced risk of cancer. But their study is the first major research into its effects on joint health. As part of their three-year long project, the UEA scientists will also investigate the impact of other natural compounds on osteoarthritis -- including diallyl disulphide, a component of garlic that appears to slow the destruction of cartilage in laboratory models.

 

As reported previously in NaturalNews, phytochemical compounds in cruciferous vegetables are turning out to be remarkably powerful disease fighters and health builders. For example, scientists at Ohio State University's Comprehensive Cancer Center at Arthur G. James Cancer Hospital and the Richard J. Solove Research Institute have discovered that a substance in broccoli and Brussels sprouts specifically blocks the growth of breast cancer cells (http://www.naturalnews.com/029204_broccoli_c...). Other research has concluded eating broccoli can protect against asthma, too (http://www.naturalnews.com/025771_broccoli_a...)

Broccoli Sprouts - Up to Fifty Times More Cancer Fighting Benefits Than Broccoli Alone

Monday, October 17, 2011 by: Paul Fassa

Most of us know something about the health and cancer-fighting benefits of broccoli. Sprouting increases the digestion and health benefits of whatever is sprouted. Find out about the health benefits of sprouted broccoli and how to avoid the expense and problems from controversial commercially grown sprouts by spouting your own.

 

Sprout Controversies

Let's address the controversy first. Since 1996, various outbreaks of salmonella and E Coli food poisoning were traced to a few lots of raw bean sprouts. Naturally, the FDA now suggests thoroughly cooking all sprouts. But of course, that kills most of the nutrients. Seems that the FDA wants us on dead food so we can all be on pharmaceuticals.

 

Nevertheless, those incidents did happen, though some may question the food poisoning outbreak sources. The World's Healthiest Foods (WHF) site does acknowledge this along with raw sprouts' high nutritional values.

 

They explain that sprouts are most likely to be contaminated during the seeding process, not the growing process, by runoff water from animal production facilities, poorly balanced manure fertilizer, or unsanitary seed harvesting.

 

Because of the bad press, commercial non-organic sprouts are rinsed with chlorine to get rid of offensive bacteria, another reason for sprouting your own. It's understood that sprouts expand nutrients beyond the normal seeds', nuts', or vegetables' normal nutritional capacity. But the process of sprouting can expand contaminated seed bacteria growth also.

 

The solution for allaying all concerns is simply ensuring seeds you purchase for sprouting are ISGA approved (International Sprout Growers Association) or better yet, USDA certified organic. Ask your health food store about this or search the internet.

 

Besides assuring optimum quality, sprouting your own is cheaper than buying whole sprouts. And storing sprouting seeds is one solution to potential food shortages.

 

Health Benefits

The argument that broccoli sprouts don't contain more nutrients than broccoli doesn't consider the phytonutrients that fight cancer and other diseases while promoting more antioxidant activity. From 1992 to 1997, a John Hopkins research team searched for broccoli's cancer-fighting compound. They isolated the cancer-fighting phytochemical sulforaphane.

 

By 1997, John Hopkins' research concluded that broccoli sprouts promoted much more cancer protection and antioxidant activity via sulforaphane than broccoli alone. They even formed a company and patented growing broccoli sprouts after their discoveries!

 

Then they started suing existing sprout growers who refused to pay royalties. Fortunately, the higher courts ruled in favor of the defendants, stating that finding nutrients did not create the right to patent a food practice that had already been in existence. Whew, one for the good guys, finally. So let's get spouting.

 

Basic Sprouting Directions:

- Buy your organic sprouting seeds (organic).

 

- Find or purchase a large mouth one quart (approximately) glass container.

 

- Buy some cheesecloth and a few thick, strong rubber bands.

 

- Place around three tablespoons of sprouting seeds with at least three times the amount of purified water into the jar.

 

- Gently shake the jar with lid until all the seeds are soaked.

 

- Take off the lid and place the cheesecloth over the mouth, securing with a rubber band.

 

- Allow the seeds to soak for six to twelve hours, then drain them thoroughly and rinse.

 

- Leave the jar on its side and away from direct sunlight. Repeat this process three times or until the sprouts manifest fully. Refrigerate what isn't eaten.

 

You have begun your veggie "kitchen gardening." You can store seeds and find ways to make more at a time after this trial run.

 

Sources for this article include:

 

http://whfoods.org/genpage.php?tname=george&...

http://www.sproutpeople.com/seed/broccoli.ht...

http://www.foodrevolution.org/askjohn/17.htm

http://www.broccosprouts.com/sprout-faqs/sto...

http://en.wikipedia.org/wiki/Broccoli_sprout...

http://www.newnatives.com/newsletters/1.html

 

Prevent Arthritis and Cancer with Broccoli: Research proven

Friday, September 20, 2013 by: PF Louis

By now, most Natural News readers have an inkling of cruciferous vegetables' ability to resist cancer cells from developing or impede their growth once formed.

 

Out of those cruciferous vegetables, which include broccoli, cauliflower, Brussels sprouts, kale, cabbage and bok choy among others, broccoli has shown the most consistent and pronounced anticancer effects with testing.

 

The types of broccoli grown and how it's prepared determine its anticancer power. The amount that has to be eaten for high anticancer activity may be too much for most except the most ardent broccoli lovers.

 

But recently, a more accessible variation of broccoli has been proven so potent at delivering anticancer compounds that one group attempted to patent it; fortunately, they were unsuccessful.

 

Now the same anti-cancer compound in broccoli has been tested positively for its effects on existing osteoarthritis or degenerative joint disease, a very common, painful and debilitating degenerative joint condition that afflicts an estimated 20 million people or more in the USA alone.

 

Older folks are most likely to suffer from osteoarthritis, as joint wear and tear increases inflammation.

 

What The Anti-cancer Compound Is and How it's Been Tested

The anticancer compound is sulfur-based sulforaphane. It doesn't come gift wrapped in broccoli, but the naturally occurring precursor glucoraphanin that creates it does.

 

So it's the glucoraphanin content that varies with different broccoli and is essential for creating sulforaphane, releasing Phase-2 enzymes which neutralize highly reactive forms of cancer-causing chemicals before they can damage DNA and promote cancer. [1]

 

A very recent test of broccoli's sulforaphane creation and activity was focused on osteoarthritis instead of cancer. The UK's University of East Anglia in vitro (petri dish) study showed that sulforaphane blocked a key inflammatory enzyme. Inflammation is the root of osteoarthritis

 

They also completed in vivo (animal) studies showing that mice fed a diet high with broccoli's glucoraphanin-producing sulforaphane had significantly less joint cartilage than mice who had less sulforaphane. The study was published in the journal Arthritis & Rheumatism. [2]

 

Now this same team will pursue a human trial. They even created a super broccoli hybrid they call Beneforte, which 20 knee replacement patients will consume 3.5 ounces daily for two weeks before their surgeries. Another 20 similar patients will not consume the Beneforte broccoli. All 40 removed tissues will be compared after their knee replacement surgeries. [3]

 

Most guys know that consuming lots of heated tomato products is a good way to enjoy Italian foods and protect against prostate cancer with the anticancer agent lycopene.

 

But combining cooked tomatoes with broccoli has been shown to offer cancer preventative properties higher than either food alone. The animal (rat) study to determine this was conducted by the University of Illinois at Urbana-Champaign and the Solove Research Institute of Columbus, Ohio. It was published in the 2007 issue of Cancer Research. [4]

 

The Most Potent Broccoli Tested and Contested

In 1997, Johns Hopkins University discovered that broccoli sprouts had 20 to 50 times the glucoraphanin to sulforaphane capacity as regular broccoli. They were so impressed with what they found that they formed Brassica Protection Products LLC and patented their findings.

 

Then they played Monsanto and sued individual commercial broccoli sprout farmers to eliminate the existing competition. Naughty-naughty Johns Hopkins. Fortunately, the farmers united and formed a defense that prevailed even after Brassica's appeal in 2002.

 

The Maryland judge ruled, ... "merely describing unexpected beneficial results of a known process does not entitle Plaintiffs (Brassica Protection Products) to patent that process." Finally, some justice in the justice system. [5]

 

Due to exaggerated E. coli concerns, some commercial broccoli sprout cultivators have resorted to using bleach as a disinfectant. That's not too healthy. The FDA recommends cooking them. Both of these measures disrupt enzymes and healthy compounds in those sprouts.

 

Your options are buying organically produced broccoli sprouts, which are difficult to find and expensive, or better yet, simply sprouting your own organic broccoli seeds. That's the ticket (http://www.naturalnews.com)!

 

Sources for this article include:

 

[1] http://www.hopkinsmedicine.org

 

[2] http://healthland.time.com

 

[3] http://www.bbc.co.uk

 

[4] http://science.naturalnews.com

 

[5] http://www.finnegan.com

 

 

Boost Anti-Cancer Effect of Broccoli with Broccoli Sprouts

Friday, February 01, 2013 by: Sandeep Godiyal

 

Broccoli has always been regarded as one of the most essential vegetables for health and nutrition not only because it is nutrient-packed, but because several studies have already demonstrated its ability to fight off cancer. But according to more recent studies, the cancer preventing properties of broccoli can become a double threat against cancer when combined with broccoli sprouts.

 

Johns Hopkins Introduces the Anti-Cancer Benefits of Sprouts

It was the Johns Hopkins research team who first explored this vegetable's fighting compounds. And the team was able to zero in on the phytochemical sulforaphane content of broccoli that makes it effective against cancer. With continuous study, the team also found out that the sprouts possess more amounts of antioxidants and provide greater protection against cancer. This has encouraged sprout growers everywhere.

 

University of Illinois study says broccoli combo is a double threat against cancer

A recent study from the University of Illinois proves; however, that eating broccoli or the sprouts alone may give much nutrition. But in an effort to boost the anti-cancer effects of the vegetable, both the mature broccoli and the spouts have to be consumed. One of the researchers and professor of nutrition at University of Illinois, Elizabeth Jeffrey explains, to be able to maximize the benefits of broccoli's anti-cancer component, sulforaphane, the enzyme myrosinase is required. This is because the enzyme obtained from the sprouts increase the absorption of sulforaphane in the body. Hence, as the study concludes, eating broccoli in both forms can double the cancer preventive effects of this green.

 

The University of Illinois team studied the blood levels of the male participants in the study. The participants were divided into three groups. The first group were fed with meals containing broccoli alone. The second group consumed broccoli sprouts only. And the third group was served both. Out of the three groups, it was the third group of male participants who proved to have nearly 50 percent more sulforaphane in their system based on their blood tests.

 

This is certainly good news. It serves as another reminder to pay attention to eating your share of greens.

 

More Cancer Prevention Recommendations

Aside from eating broccoli powder with sprouts, there are other food items that can possibly boost the cancer fighting properties of the vegetable. For example, wasabi, radish, mustard, and arugula. The University of Illinois research team also suggests steaming instead of microwaving broccoli for around two to four minutes to get the most of the enzyme and maximize the cancer preventive properties of the green vegetable.

Now Even Scientists Say Broccoli Can Cure Cancer, Not Just Prevent It

Wednesday, January 07, 2004

by Mike Adams, the Health Ranger

 

The FDA has long frowned upon anyone claiming that vegetables or superfoods cure cancer. It's been okay to say they "prevent" cancer, but a cure is apparently reserved only for the realm of drugs, surgery, chemotherapy and radiation (none of which actually cure anything, in reality). That's why this article is so interesting: it claims that compounds from broccoli could be used in a cure for cancer. And it's not just broccoli, it's other foods, too: cabbage, mustard greens, turnips and more.

Regardless of the FDA's strongly biased opinions, the fact remains that foods and superfoods do cure cancer. Broccoli reverses breast cancer. Carrots help reverse lung cancer. Ginger, onions, and garlic shrink tumors throughout the body. These foods are healing foods, and they do in fact reverse serious disease. I've often said that if broccoli could be sold as a prescription drug, it would be headline news. That's because it offers a vast array of cancer-fighting compounds, including antiangiogenesis phytochemicals that help "starve" tumors so they die, all without harming healthy cells.

 

One thing always makes me laugh about all this research, however: as usual, researchers are trying to peer inside the secrets of nature and isolate the "magic" compounds that create these anti-cancer effects. And that's the wrong approach. Instead, people should be eating the whole foods -- the whole broccoli -- not taking lab-concocted broccoli-mimicking chemicals sold as prescription drugs. You want to cure your own cancer? Start eating raw or steamed broccoli (don't cook it). And get the book Eat To Beat Cancer which tells you how to eat your way back to health with common, everyday grocery store foods.

It really isn't a mystery. You don't have to wait for science to tell you that broccoli reverses cancer. Nature has already proven it. Of course, it would also help if you'd stop poisoning yourself with sodium nitrite, refined sugar, white bread, soft drinks, hydrogenated oils and other metabolic disruptors. Your body can't heal if it's cowering under an assault of dietary poisons and chemical toxins.