Showing posts with label Cancer - Bladder. Show all posts

Wednesday, 25 September 2019

MORINGA - A Cancer-Killing Food You Can Eat Every Day - MUST READ

There’s one plant that really does live up to the superfood label, and I’m pretty sure you don’t know about it.

By Lee Euler / December 9, 2018

The word superfood is bandied about for such a large number of products these days, I think many of us tune it out. “Oh, another superfood. What’s on TV tonight?”

It’s become just more marketing hype.

So forgive me if I fall back on the term today, because there’s one plant that really does live up to the superfood label, and I’m pretty sure you don’t know about it. It’s packed with good nutrition and contains compounds with powerful healing and anti-cancer properties. . .

It’s called moringa. And it can help protect you against hundreds of diseases.

Also known as horseradish tree, drumstick tree, benzolive tree and ben oil tree, moringa is native to the Himalayan foothills (northern India, Pakistan and Nepal) and widely cultivated in tropical and subtropical countries.

Moringa is a genus with 13 different species, but the best known is Moringa oleifera. This is the variety most commonly used as food and medicine, and also the one most studied.

Its use can be traced back 4000 years, and according to India’s traditional Ayurvedic medicine, moringa can prevent 300 diseases.¹

Traditional use includes improving alertness, maintaining healthy skin, healing skin infections, enhancing energy, relieving pain, aiding digestion, combating anxiety and stress, and treating wounds, warts, asthma, dental decay, fever, diarrhea, gout, high blood pressure, diabetes, inflammation, tumors and sore throats.²

Traditional medicine uses all parts of the plant, for different purposes, but it’s the leaves that are used most often in nutritional supplements.

When you pop a moringa supplement, you get a dose of all essential amino acids – the ones we have to get from our food because our bodies don’t make them.

Moringa also boasts an abundance of vitamins, with especially high concentrations of vitamins A and C, and a wide range of minerals, trace elements and assorted plant chemicals most of us never heard of – but which are probably the most important reason for consuming moringa, because we can get the minerals, amino acids and vitamins elsewhere.

For these reasons, some authorities call moringa the most nutrient-rich of all plants.³

I don’t know about that – I’m not even sure such a claim can be proven – but there is no doubt that moringa is a treasure house of good nutrition.

Potent antioxidant and broad-spectrum healer

Moringa also contains a large number of compounds with strong antioxidant activity. Writing in the Journal of Medicinal Food in 2010, researchers stated:

“The high antioxidant/radical scavenging effects observed for different parts of M. oleifera appear to provide justification for their widespread therapeutic use in traditional medicine in different continents. The possibility that this high antioxidant/radical scavenging capacity may impact on the cancer chemopreventive potential of the plant must be considered.”⁴

As well as being a powerful antioxidant, other mechanisms of action are described by Memorial Sloan Kettering Cancer Center.⁵ Normally not a friend of alternatives, this mainstream medical institute lists the following benefits derived from laboratory studies. The plant:

lowers high blood fats and cholesterol
counters atherosclerosis and helps prevent heart disease
protects the liver and kidneys
reduces elevated blood sugar and improves glucose tolerance
is anti-inflammatory via several different mechanisms
is antibacterial, antiviral, antifungal and antiparasitic
blocks pain
suppresses an overactive immune response
has antisickling activity (lowers the risk of sickle cell anemia, an inherited disease among some people of African descent)
prevents bladder and urinary tract stone formation
offers protection from stomach ulcers and alleviates symptoms of ulcerative colitis
balances hormones
shows protective effects against Alzheimer’s disease
promotes wound healing
acts against cancer

With this vast array of health benefits, it’s easy to see why moringa is dubbed the “miracle tree”.

Moringa contains a rare, unique and diverse combination of plant compounds. About 110 have been identified from the whole genus.² Of these, 88 are from the oleifera species alone. It’s truly impressive; if you’re a scientifically literate person, I urge you to read the footnote.

An anticancer cocktail

Many of these compounds possess anti-cancer activity. The following are just a handful of examples found in the leaves.

Quercetin: Researchers at Boston University School of Medicine found this flavonoid inhibited the growth of some types of malignant cells “and also displays unique anticancer properties.”⁶

Kaempferol: A comprehensive review published in Phytotherapy Research in November described this flavonoid as having “a significant role in reducing cancer” through a range of mechanisms including apoptosis (inducing cell suicide), and downregulating various signaling and protein expression pathways. Kaempferol is by no means common, so moringa is a good place to get a dose.⁷

Genistein: Wayne State University scientists describe this isoflavone, normally found in soy products, as a potent inhibitor of angiogenesis (blood vessels formed by cancer cells to promote their growth) and metastasis, with “multi-targeted biological and molecular effects in cancer cells.”⁸ If you prefer to avoid soy, moringa is a good place to get genistein.

Myricetin: This flavonoid was described by Chinese scientists writing in Oncology Letters as being “significantly effective in the treatment of various types of cancers, including prostate cancer, hepatocellular [liver] carcinoma, gastric cancer and human squamous cell carcinoma.”⁹ I never heard of it prior to preparing this article, so moringa is your ticket.

Ellagic acid: Scientists from the University of Rome have just published a review of this polyphenolic compound in Nutrients. They describe its anticancer effects in culture and rodent models against colorectal, breast, prostate, lung, melanoma, bladder, liver, ovarian, oral, brain and bone cancer. It works through multiple mechanisms to stop the growth and spread of tumors.¹⁰ We’ve noted before that ellagic acid is available in raspberries, but eating them every day is probably beyond most of us. Consider moringa.

Moringa cancer studies

Between 2008 and 2017, ten studies have looked at the anti-cancer effects of Moringa oleifera extracts mainly derived from the leaf, but also the bark and seeds, on human cancer cell lines. This is not as good as tests on live animals or humans, but it’s indicative, and many of us take certain supplements on the basis of such in vitro or test tube studies.

Moringa was effective at inhibiting the growth of cancers of the lung, liver, pancreas, breast, colorectum, prostate and blood.²

Of the many active compounds found in Moringa oleifera, some of the most important are the isothiocyanates. They’re being actively researched for their many biological activities including anti-inflammatory, antidiabetic and antimicrobial effects as well as anticancer.

Described as a “potent anticancer compound,” isothiocyanates extracted from oleifera leaf extract were shown to induce apoptosis in a number of different cancer cells. This could “open new frontiers in cancer therapeutics.”¹¹

As well as isothiocyanates, Moringa oleifera was found to inhibit cancer cell proliferation mainly due to a phenolic compound called eugenol, and a rare naturally-occurring sugar called D-allose.¹²

Eugenol targets E2F1, a protein that is overexpressed in many cancers, and another protein, survivin, that stimulates cancer growth. D-allose was found to have “a significant inhibitory effect on cancer cell proliferation.”¹

Chemotherapy works better with moringa

I’m always conscious that many readers choose conventional treatments – for a whole list of reasons – but they are on the lookout for natural remedies they can do at the same time as chemotherapy. When there’s research to substantiate it, I try to mention it. Just be aware that many oncologists will still oppose the use of ANY supplements.

A research group from India investigated whether Moringa oleifera leaf extract could offer protection against the toxic effects of chemotherapy.

Administered prior to the drug in mice, they reported improvements in male gonad function after the procedure. They concluded that the extract “may have potential benefit in reducing the loss of male gonadal function following chemotherapy.”¹⁴

Another study looked at whether the plant could offer protection from bladder damage, which is known to be caused by the chemotherapy drug cyclophosphamide (CP). The researchers found that “Moringa leaves play an important role in ameliorating and protecting the bladder from CP toxicity.”¹⁵

When Moringa oleifera leaf extract was combined with the chemotherapy drug doxorubicin and tested on an immortal human cell line used in research called HeLa, the combination produced a better outcome than the drug alone.

Reviewing all these findings, a research group wrote, “The application of currently used anticancer drugs combined with M. oleifera could be a novel therapeutic strategy for cancers.”¹¹

How to take Moringa

Moringa can be found in many forms.

The oil from the seeds in used in skin creams, lotions and soap. Whole seeds can be purchased, and dried leaves are used to produce moringa tea. There are even some energy bars that incorporate the leaf powder.

Moringa powder has been described as having a pleasant, earthy, spinachy flavor. It can be sprinkled on salads, soups or blended into a smoothie.

Not everyone is enamored with the taste, however, so some people prefer to take it in capsules. The usual dose is 500 to 1000 milligrams a day.

References:

https://www.cancerdefeated.com/a-cancer-killing-food-you-can-eat-every-day/

Monday, 19 February 2018

Soy troublesome?

Some say that eating soy can increase the risk of breast cancer, and a few women have been advised by their family members or friends to avoid consuming soy or too much of it.

Monday, 19 Feb 2018

Doctors’ opinions: Dr Teo says that breast cancer is not caused by just one factor but multiple factors.

KUALA LUMPUR: Some say that eating soy can increase the risk of breast cancer, and a few women have been advised by their family members or friends to avoid consuming soy or too much of it.

Doctors and researchers say that there is no concern about consuming soy in relation to breast cancer, and in fact, it could reduce the risk of breast cancer.

Meanwhile, a toxicologist says consuming soy in reasonable amounts should not pose any problem, but cautions against any plant chemicals consumed in excess, such as extracts, on a consistent basis.

Doctors’ opinions

However, National Cancer Society president and medical director Dr Saunthari Somasundaram said based on current scientific evidence, there is no evidence that suggests consuming any or too much soy bean causes breast cancer, whether in women who have never had breast cancer or in women who have been previously treated with breast cancer.

“That means it does not increase your breast cancer risk if you have never had cancer, or if you are a cancer patient, it does not cause your cancer to recur,” she said.

Dr Saunthari also said that currently, there is also no scientific evidence linking dietary soy to any cancers.

In fact, Asian women have significantly less incidence of breast cancer compared to Caucasian women even though the former consumed more soy, she said.

She said that most research into soy have shown soy being “protective” and improving cancer outcomes, but added that more research needs to be done for definitive conclusions.

The controversy on soy revolved around studies which showed that the isoflavones in soy led to increased cancers in animal and in-vitro studies, she said.

Isoflavones are a group of phytoestrogens that include genistein, daidzein and glycitein.

According to Dr Saunthari Somasundaram, based on current scientific research, there is no evidence that suggests consuming any or too much soy bean causes breast cancer.

Dr Saunthari says that based on current scientific research there is no evidence that suggests consuming any or too much soy bean causes breast cancer.

“The belief was these phytoestrogens could bind with oestrogen receptors in hormone sensitive cancers such as breast cancers, increasing the risk for the cancer occuring and/or affecting treatments, causing a recurrence of previous cancers.

“It has been shown in large epidemiological studies that these allegations are untrue.

“In fact, there is more positive evidence suggesting that dietary soy can actually reduce the risk of breast cancer in women at high risk and may also benefit women who have a diagnosis of breast cancer,” she said.

Dr Saunthari said other compounds in soy thought to be “cancer fighting” include saponins as the compounds may lower blood cholesterol, protect against cancer and affect blood glucose levels,

Consultant breast surgeon Prof Datuk Dr Yip Cheng Har said that some research findings showed that consuming excessive soy does lead to breast cancer while other findings showed otherwise.

“It is still controversial. It is currently not conclusive,” she said.

A researcher’s opinion

Cancer Research Malaysia (CRM) chief executive Prof Dr Teo Soo Hwang, who carries out breast cancer research, pointed out that breast cancer is not caused by just one factor, but multiple factors.

Most studies comparing thousands of breast cancer patients with healthy women have found that women who consume more soy are less likely to develop breast cancer, she said.

New evidence suggests that dietary soy intake is not likely to be harmful even for breast cancer patients, and may improve breast cancer survival, she said.

Dr Teo said that soy contains isoflavones, which are similar in structure to the female hormone oestrogen, and it was thought that the biologically active compounds may mimic the activity of oestrogen and lead to a higher risk of breast cancer.

Some studies in animals have also suggested that mice that consumed more soy had more cell growth, but the latest scientific research show that isoflavones have much weaker oestrogenic activity than naturally occurring oestrogen, she said.

“Overall, the evidence in humans suggests that soy, in the type and amount typically consumed in Asian diets, is not likely to cause breast cancer. In fact, it could potentially prevent the disease,” she said.

Dr Teo, who has a PhD in biochemistry and vast experience in breast cancer genetics, will be embarking on a research on the impact of soy on breast cancer risk with co-investigators University of Nottingham Malaysian campus lecturer and researcher in statistics Dr Ho Weang Kee, and CRM research associate and PhD student Nadia Rajaram.

On the amount of soy that one should consume, Dr Teo said the United States Food and Drug Administration recommends a diet of up to 25g of soy protein per day to maintain a healthy heart.

“This corresponds roughly to three glasses of soybean milk or two pieces of tofu.

“This amount of soy intake is also recognised as the safe upper limit for daily soy consumption by the Japanese Food Safety Commission in 2006,” she said.

She also cautioned against consuming too much soy as it may lead to bloating and digestive issues, weight gain, and in some women, high uric acid build up, leading to joint pains and gout.

“As with anything that we consume, moderation is key,” she said.

On whether removing soy skin makes any difference, Dr Teo said currently, there is no evidence to suggest its impact on health.

The main reason for hulling is to reduce the amount of fibre in the end product, and while the skin contains high levels of phytic acid, which could interfere with the absorption of other nutrients, the impact of this on breast cancer or other health outcomes are unknown, she said.

Despite arguments for soy’s protective effect, Dr Teo said that randomised controlled trials (the gold standard of causal evidence) have not been able to replicate these findings.

Dr Teo said that to answer the remaining questions on the relationship between soy and breast cancer risk, CRM is currently developing a randomised clinical trial to measure the effect of traditionally consumed soy products on biomarkers for breast cancer risk.

“We aim to recruit healthy women aged between 45 and 75 to participate in this year-long study,” she said.

A toxicologist’s opinion

Universiti Malaya Medical Centre toxicologist Prof Dr Mustafa Ali Mohd warned against consuming too much plant extracts on a consistent basis as chemical compounds in plants can have health ramifications, if taken too much.

He said soy, like any plant extracts, if consumed consistently, could affect the body.

Dr Mustafa, who is from the department of pathology, said that based on some studies, researchers had found that in some women who had taken soy excessively, it could lead to breast cancer.

Soy bean contains genistein and diadzein and will bind to oestrogen receptors and prevent the “real” oestrogen from exerting its effects, and when the body thinks that there is no oestrogen in the body, the body will keep producing oestrogen in excess, he said.

“If this happens in a prolonged and persistent manner, the patient may get breast cancer because of excessive oestrogen,” he said.

However, Dr Mustafa said that if people consume soy products once or twice a week, it should not pose a problem.

“It would be a concern if they take it persistently as extracts, which have a high concentration, a few times daily,” he said.

Asked what the limit is, he said that no one knows yet the threshold.

The two compounds are also found in most legumes, and people should also not take too much legumes, although there are benefits, he noted.

https://www.thestar.com.my/news/nation/2018/02/19/soy-troublesome-there-are-contradictory-opinions-on-soy-and-cancer-risk-with-some-saying-too-much-in/

Wednesday, 16 November 2016

MUST READ: This Vegetable Stalks Aging and Cancer Like a Guard Dog

Think you have no power to stop aging, defy your genes or influence your longevity? Here's one terrific food that can detoxify carcinogens, repair your cells, slow weight gain and put the brakes on aging. Experience all the 'wow' you deserve, no matter your age or stage.

Broccoli May Slow Age-Related Decline and Promote Longevity by Reducing Chronic Health Risks

November 14, 2016

Story at-a-glance

An enzyme found in broccoli may slow age-related decline in health by improving mitochondrial health and restoring your metabolism to more youthful levels
Broccoli has been shown to reduce your risk of many common diseases including arthritis, cancer, high blood pressure, heart disease, kidney disease, fatty liver disease and diabetes
Sulforaphane, a naturally occurring organic sulfur compound found in broccoli has potent anti-cancer activity; it may also be helpful for children with autism

By Dr. Mercola

Eating plenty of fresh vegetables (ideally organic to avoid pesticides) is a foundational aspect of a healthy diet, and can help lower your risk for many chronic diseases, including type 2 diabetes,1 heart disease, stroke and certain cancers.

Besides being rich in vitamins, minerals and fiber, vegetables also contain antioxidants and disease-fighting compounds you won’t find in other foods, especially not processed foods.

Some phytochemicals (plant chemicals) help reduce inflammation and eliminate carcinogens, while others regulate cell reproduction, apoptosis (programmed cell death) and DNA maintenance.

Certain plant compounds also have potent anti-aging effects. Broccoli, for example, which is probably best known for its anti-cancer activity, also contains an enzyme researchers believe may slow age-related decline in health by restoring your metabolism to more youthful levels.2,3,4

One basic premise of aging is that, as you age, your cells’ ability to produce energy declines. With less available energy, cell repair and maintenance declines as well and, with that, degeneration sets in.

Broccoli Enzyme May Slow Aging

The enzyme in question is called nicotinamide mononucleotide (NMN), which plays a role in producing nicotinamide adenine dinucleotide (NAD), a compound involved in mitochondrial health and energy metabolism.

Previous research has shown that, with age, your body loses its capacity to create NAD — an effect thought to be related to, or the result of, chronic inflammation. Studies have shown that taking NAD directly is ineffective, however, which is what led the researchers to look for a precursor.

Indeed, they found that when NMN is dissolved and administered in water, it takes just three minutes for the compound to appear in the blood. Once there, the NMN is quickly converted into NAD in multiple tissues. As reported by Time magazine:5

“When they gave normal aging mice infusions of NMN, they made more of that energy-fueling compound and some of the biological problems associated with aging went away.

The NMN-treated animals did not gain as much weight, they were able to convert food into energy more efficiently, their blood sugar was better — even their eyesight improved.

The mice receiving NMN were also able to prevent some of the genetic changes associated with aging.”

Eat Your Greens If You Want Health and Longevity

The results were encouraging enough that the researchers are now planning further studies in humans, using NMN supplements. As explained by senior author Dr. Shin-Ichiro Imai, professor of developmental biology and medicine at Washington University:6

“We are losing the enzyme NMN. But if we can bypass that process by adding NMN, we can make energy again. These results provide a very important foundation for the human studies.”

Besides broccoli, NMN is also found in cucumbers, cabbage, avocado and other green vegetables. While it remains to be seen whether all of these effects hold true in humans, it certainly wouldn’t hurt to add more greens to your diet. Overall, studies have shown that people with higher vegetable intake have:

Lower risks of high blood pressure and stroke	Lower risks of certain types of cancer	Reduced risk of kidney stones and bone loss
Higher scores on cognitive tests	Higher antioxidant levels	Lower biomarkers for oxidative stress
Lower risk for Alzheimer’s disease7	Lower risk for eye diseases	Fewer digestive problems

The Role of NAD and Adipose Tissue in Whole Body Energy Metabolism

A related study8 by this research team, published in August 2016, revealed more about NAD’s influence on glucose metabolism and body fat specifically. As reported by Science Daily: 9

“In that study, the mice had a defect in the ability to manufacture NAD only in the body's fat tissue. The rest of their tissues and organs were normal.

‘Even though NAD synthesis was stopped only in the fat tissue, we saw metabolic dysfunction throughout the body, including the skeletal muscle, the heart muscle, the liver and in measures of the blood lipids,’ Yoshino said.

‘When we gave NMN to these mice, these dysfunctions were reversed. That means NAD in adipose tissue is a critical regulator of whole body metabolism.’

Added Imai, ‘This is important because … if you mess up NAD synthesis only in fat tissue, you see insulin resistance everywhere. Adipose tissue must be doing something remarkable to control whole body insulin sensitivity.’"

Broccoli Provides Many Health Benefits

Broccoli is one of the most widely studied foods, and research has revealed a long list of health benefits associated with this cruciferous vegetable, including a reduced risk for:10

Osteoarthritis11,12,13,14	Cancer
High blood pressure15	Heart disease
Kidney disease16	Diabetes17
Neurodegenerative diseases18	Allergies19

Broccoli and other water- and nutrient-rich veggies also support healthy liver function, which in turn promotes optimal functioning of your natural detoxification systems. Broccoli sprouts, in particular, have been shown to help detox environmental pollutants such as benzene.20,21,22

This is important for virtually everyone these days, but especially women of childbearing age. Autistic children are known to have higher levels of environmental toxins in their system, and this underlying toxic burden plays a significant role. Healthy liver function also helps promote healthy, beautiful skin, making broccoli a good anti-aging food. What’s more, the sulforaphane in broccoli also helps repair skin damage.

The sulforaphane found in broccoli also helps raise testosterone levels, inhibits the retention of body fat and helps protect your muscles against exercise-induced damage.23

Broccoli — A Good Source of Healthy Fiber

Broccoli contains an array of beneficial compounds, including fiber, which is broken down into short-chain fatty acids (SCFAs) by your gut bacteria. SCFAs, in turn, have been shown to lessen your risk of inflammatory diseases.24 Your liver converts SCFAs into ketones that nourish your body and perform important signaling functions. Fiber also promotes health by nourishing beneficial gut bacteria, and by activating a gene called T-bet, which is essential for producing immune cells in the lining of your digestive tract.25

These immune cells, called innate lymphoid cells (ILCs), help maintain balance between immunity and inflammation in your body and produce interleukin-22 (IL-22), a hormone that helps protect your body from pathogenic bacteria. ILCs even help resolve cancerous lesions and prevent the development of bowel cancers and other inflammatory diseases.

The Anti-Cancer Effects of Sulforaphane

As mentioned, broccoli is perhaps most well-known for its anti-cancer activity, an effect attributed to a naturally occurring sulfur compound called sulforaphane. Broccoli sprouts are the most potent in this regard. Three-day-old broccoli sprouts can contain anywhere from 20 to 50 times the amount of chemoprotective compounds found in mature broccoli.26,27

Some researchers have suggested broccoli may be a key part of an anti-cancer diet.28 Judging by the following study results, chances are broccoli may certainly improve your odds of dodging a dreaded cancer diagnosis.

In one study, three or four servings (about 10 spears) of broccoli per week was found to reduce men’s risk of prostate cancer by more than 60 percent.29,30
Higher intake of cruciferous vegetables such as broccoli also lowered the risk of bladder cancer in men by as much as 50 percent.31
Men with detectable amounts of isothiocyanates (sulfur compounds such as sulforaphane) in their bodies had a 36 percent lower chance of developing lung cancer over 10 years.32
Eating broccoli three to five times per week has been shown to lower the risk of liver cancer, and help prevent the development of nonalcoholic fatty liver disease (NAFLD)33,34,35,36,37

There are a number of mechanisms behind this anti-cancer effect. Research has shown sulforaphane:

Can kill cancer stem cells, thereby slowing tumor growth.	Helps detoxify carcinogens.38
Causes apoptosis in colon,39 prostate,40 breast41 and tobacco-induced lung cancer42 cells.	Reduces the number of reactive oxygen species (ROS), molecules that cause cell damage, by as much as 73 percent.43
Plays a role in activating more than 200 different genes, activating some genes that fight cancer and switching off others that fuel tumors.44	Normalizes DNA methylation, which plays a role in a number of diseases, including hypertension, kidney function,45 gut health46 and cancer. DNA methylation47 is the process by which a methyl group is added to part of a DNA molecule. This is a crucial part of normal cell function as it allows cells to “remember who they are and where they have been.” DNA methylation also suppresses viral- and other disease-related gene expression.

Sulforaphane May Benefit Autistic Children

Sulforaphane influences bacteria as well. For example, broccoli sprouts have been shown to inhibit Helicobacter pylori (H. pylori), the bacteria thought to cause gastric ulcers. Interestingly, H. pylori may also play a role in autism. Gastrointestinal (GI) problems are common among autistic children, and those with the worst GI problems often have more severe autism.

Preliminary research suggests sulforaphane may improve verbal communication and decrease repetitive behaviors in those with autism.48 This effect is thought to be related to sulforaphane’s ability to trigger a heat-shock response — a biological effect that protects cells from stress during a fever. Previous research has shown that, in some autistic people, repetitive behaviors decline during fevers. In this study, 80 percent of the participants had a history of this fever effect.

Positive results from sulforaphane were observed within as little as four weeks. Communication improved, as did symptoms of hyperactivity and irritability. By the end of the 18-week study, about 50 percent of those receiving sulforaphane experienced improved ability to interact socially.

However, about one-third of the treatment group did not have any noticeable results, so more research needs to be done to ascertain how and why the compound works in certain cases. That said, the study still supports the notion that food is an important part of the treatment plan for autism, and can have a significant impact on behavior.

I believe part of the reason for its beneficial effect on autistic symptoms may be related to its ability to affect gene expression, inhibit detrimental gut bacteria and promote detoxification of harmful environmental pollutants. All of these factors play a role in autism, and pretty much anything that will have a beneficial effect on them is likely to be useful to some degree.

Other Health-Promoting Compounds Found in Broccoli

While sulforaphane typically receives the most attention, broccoli also contains a number of other health-promoting compounds, including:

•Glucoraphanin, a glucosinolate precursor of sulforaphane that also influences the process of carcinogenesis and mutagenesis.49,50 Compared to mature broccoli, broccoli sprouts can contain up to 20 times more glucoraphanin.

•Phenolic compounds, including flavonoids and phenolic acids, which have a potent ability to eliminate damaging free radicals and quell inflammation,51,52,53 resulting in a lower risk for diseases such as asthma, type 2 diabetes and heart disease.54

One of the ways phenolic compounds slow the encroachment of disease is by defending against infection, most dramatically by zapping ROS linked to atherosclerosis and neurodegenerative diseases such as Parkinson’s and Alzheimer’s.

•Diindolylmethane (DIM). Your body produces DIM when it breaks down cruciferous vegetables. Like many other broccoli compounds, DIM has shown multiple potential benefits, including boosting your immune system and helping to prevent or treat cancer.55,56

•Vitamins and minerals. Broccoli has twice the vitamin C of an orange, and almost as much calcium as whole milk (with a better rate of absorption). It also contains folate and iron, and all of these nutrients are important for a healthy pregnancy.

Lightly Steam Your Broccoli to Boost Sulforaphane Content

Like many others, I was never a big fan of broccoli. That all changed once I learned how to cook it properly. After avoiding it for years, I now eat it regularly. The “secret” to cooking broccoli is to lightly steam it. Not only will it taste better this way, but it will also optimize its nutritional value.

When you eat raw mature broccoli, you only get about 12 percent of the total sulforaphane content theoretically available based on the parent compound. In the video above, Elizabeth Jeffery, Ph.D., a researcher and professor in the Department of Food Science and Human Nutrition at the University of Illinois, explains the research57 showing that steaming your broccoli for three to four minutes is ideal. Do not go past five minutes.

Steaming your broccoli spears for three to four minutes will optimize the sulforaphane content by eliminating epithiospecifier protein — a heat-sensitive sulfur-grabbing protein that inactivates sulforaphane — while still retaining the enzyme myrosinase, which converts glucoraphanin to sulforaphane. Without it, you cannot get any sulforaphane.

Boiling or microwaving your broccoli past the one-minute mark is NOT recommended, as it will destroy a majority of the myrosinase. If you want to boil your broccoli, blanch it in boiling water for no more than 20 to 30 seconds, then immerse it in cold water to stop the cooking process. Also beware that frozen broccoli has diminished ability to produce sulforaphane as the enzyme myrosinase,58 which converts glucoraphanin to sulforaphane, is quickly destroyed during the blanching process.59

So ideally, use fresh broccoli. The sulforaphane content can be further optimized by adding a myrosinase-containing food to it,60such as:

Mustard seed61
Daikon radishes
Wasabi
Arugula
Cole slaw

Adding a myrosinase-rich food is particularly important if you do not steam or flash-blanche raw broccoli. As mentioned, frozen broccoli typically has a reduced amount of myrosinase as it’s already been blanched as part of the processing. Boiling or microwaving it further can easily lead to it being more or less devoid of sulforaphane. So if you’re using frozen broccoli, be sure to add a food that contains myrosinase (see list above).

Another option is to eat broccoli sprouts. They don’t need to be cooked, and are FAR more potent than whole broccoli, allowing you to eat far less in terms of quantity.

http://articles.mercola.com/sites/articles/archive/2016/11/14/health-benefits-broccoli.aspx

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Cabbage - A super alternative to brocolli

The secret to staying young is broccoli and cabbage.

The Remarkable Health Benefits of Broccoli, and How to Maximize Its Cancer-Fighting Potential

Your broccoli doesn’t have much nutritional value if you don’t do this

MUST READ: More Reasons to Eat Your Broccoli

10 Health Benefits of Brocolli

Healthwise

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