Benefit-Boosting Broccoli Sprouts

Packed with Cancer-Fighting Enzymes

Broccoli has become a gold medal contender among vegetables, so how often should we eat it to reap all of its health benefits? Elizabeth Jeffery, a University of Illinois professor of nutritional sciences, explains: “Broccoli, prepared correctly, is an extremely potent cancer-fighting agent—three to five servings a week are enough to have an effect. To get broccoli’s benefits, though, the enzyme myrosinase has to be present; if not, sulforaphane, broccoli’s cancer-preventive and anti-inflammatory component, doesn’t form.”

According to Jeffery, myrosinase is often destroyed by overcooking. Health-conscious consumers that use broccoli powder supplements in recipes to boost their nutrition also are missing out, she says, because the supplements often do not contain the needed enzyme.

A solution: Jeffery suggests incorporating fresh broccoli sprouts into our diet. Available at most grocery and health food stores, the sprouts contain abundant myrosinase.

Source: University of Illinois College of Agricultural, Consumer and Environmental Sciences

Edit ModuleShow Tags

More from Natural Awakenings

Leafy Greens Lower Risk for Heart Disease

Teenagers that eat few leafy greens are at triple the risk for enlargement of the heart’s left ventricle, reducing blood pumping volumes, than teens that eat greens.

Big Breakfast, Lower Body Mass

People that make breakfast their largest meal of the day have lower body mass, while those that make dinner the biggest meal are likely to weigh more, a recent study concluded.

10 Daily Produce Servings Prevent Early Death

Yes, five servings a day of fruit and veggies is a good start, but what really prevents heart disease and cancer is 10 servings a day, a new study finds.

Milk Chocolate Also Benefits Heart Health

Harvard researchers found that people eating one to 12 ounces a month of milk chocolate – but less than 30 ounces – had a lower risk of irregular heartbeat.

Cranberry Prebiotic Promotes Gut Health

The cell walls of cranberries contain a compound that acts as a prebiotic by feeding more nutrients to the “good bacteria” in our gut.
Edit ModuleShow Tags
Edit ModuleShow Tags