Apparently, the long-despised vegetable possesses cancer “battling” abilities. It plays out like a fantasy adventure tale: broccoli’s cancer prevention ability, sulforaphane, is released when it combines with allies found in lower stomach bacteria. The bacteria absorbs the sulforaphane and cancer prevention activities in the colon are enhanced.
For those at-home chefs who overcook vegetables, the stomach’s bacteria can salvage some of the sulforaphane that may be otherwise destroyed.
Other broccoli benefits include vitamin C, vitamin A, folic acid, calcium and fibre nutrients.
The study by University of Illinois professor Elizabeth Jeffery and her team can be reviewed in the November issue of the Food and Function journal. And in case you’ve been resisting it, broccoli can be found in the produce section at your local grocery store.