Super Broccoli : The Super Cancer Fighter

A new study has shown that sulforaphane, the powerful cancer-fighting agent in broccoli, can be extracted from its parent compound – glucoraphanin - by bacteria in the lower gut and absorbed into the body.

This means that we may soon be able to enhance the activity of these bacteria in the colon, increasing broccoli’s cancer-preventive power.

According to professor Elizabeth Jeffery, sulforaphane is an extremely potent cancer-fighting agent. “The amount that you get in three to five servings a week—that’s less than one daily serving of broccoli—is enough to have an anti-cancer effect. With many of the other bioactive foods you hear about, vast amounts are required for a measurable outcome.”

Sulforaphane also has anti-inflammatory properties which may help to reverse the chronic diseases that accompany obesity and aging.

The researchers believe that there are two ways that bacteria in the colon could be manipulated to boost your broccoli.

“One way might be to feed the desirable bacteria with prebiotics like fiber to encourage their proliferation.

Another way would be to use a probiotic approach—combining, say, broccoli with a yogurt sauce that contains the hydrolyzing bacteria, and in that way boosting your cancer protection.”

So, the next time you steam up some broccoli, skip the cheese sauce and chow down on some yogurt.





Douglas Robb

Doug Robb is a personal trainer, a fitness blogger and author, a competitive athlete, and a student of nutrition and exercise science. He's also the co-founder of the Hive Health Media. Since 2008, Doug has expanded his impact by bringing his real-world experience online via the health & fitness blog – Health Habits.

One thought on “Super Broccoli : The Super Cancer Fighter

  • October 24, 2010 at 6:17 pm

    Broccoli is indeed a power house of health.

    Rather than skipping the cheese sauce,try grating some aged cheese over the broccoli. Aged cheese contains many different lactic acid bacteria and maybe some probiotics amongst them. So long as you didn’t heat it you would be getting those good bacteria to mix in with the broccoli.

    Just ensure that the cheese has been made by natural fermentation methods and been given an adequate time aging.


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