I mentioned sulforaphane in a previous blog about broccoli. Sulforaphane is a naturally occurring compound in cruciferous vegetables like broccoli, broccoli sprouts, Brussels sprouts, cauliflower, cabbage of all varieties and kale. It’s activated only when vegetables are chopped or chewed. The highest levels of sulforaphane are found in raw vegetables. One study found that raw broccoli had ten times more than cooked broccoli.
Population studies have linked a higher dietary intake of cruciferous vegetables like broccoli with a significantly reduced risk of cancer. Researchers believe that compounds in cruciferous vegetables, including sulforaphane, are responsible for the potential anticancer properties.
- Studies have indicated that sulforaphane may offer many health benefits, including
- supporting healthy heart function
- boosting the brain
- boosting liver function
- aid digestion
To maximise your sulforaphane intake, eat a variety of the cruciferous vegetables raw or by steaming vegetables for one to three minutes. And remember these vegetables not only provide sulforaphane but also many other important vitamins, minerals, and antioxidants.