Having broccoli on your plate has for
long been a virtue and new research not only confrms its qualities but also adds more to its list of goodness.
A recent research led by the University of East Anglia, UK, has found that broccoli could be critical in preventing or slowing down osteoarthritis, the most common form of arthritis.
The results of the research, carried out on animals and published in the journal Arthritis & Rheumatism, show that the compound called sulforaphane retards the destruction of cartilage in joints, a symptom related to osteoarthritis. Sulforaphane is released when eating cruciferous
vegetables, specifcally broccoli.
Of course, everyone knows from earlier research that sulforaphane has anti-cancer and anti-infammatory qualities, but this study was the frst one that studied its efect on joint health.
The researchers found that sulforaphane obstructs the enzymes that trigger joint destruction by impeding a molecule known to cause infammation. Here’s another reason to add a portion of broccoli to your diet every week.
