Sulforaphane: Eating Green
What do broccoli, kale, bok choy and cauliflower have in common? They all contain the plant chemical sulforaphane. This compound is loaded with benefits for the human body.
Sulforaphane: Eating Green
What do broccoli, kale, bok choy and cauliflower have in common? They all contain the plant chemical sulforaphane. This compound is loaded with benefits for the human body.
Let’s dive into what it’s all about.
Sulforaphane
Sulforaphane is a sulfur rich compound that has many benefits, including for heart health and digestion. Did you know that only by cutting vegetables that contain it, only then this compound gets released?
That is because cutting vegetables releases myrosinase, an enzyme that activates the release of sulforaphane into the vegetables. Sulforaphane rich foods can be paired with mustard seeds, which contain myrosinase that helps activate the sulforaphane.
Anti-cancer
Studies show that sulforaphane releases detoxifying chemicals to carcinogens, or cancer causing chemicals. Eating vegetables rich in sulforaphane can inhibit the growth of tumors, as well as detoxify the body from cancer causing chemicals.
Anti-diabetic
A 12 week study on diabetic patients found that sulforaphane significantly reduces blood sugar levels. Diabetic patients have trouble transporting sugar from their blood to their cells, resulting in hyperglycemia or high blood sugar.
Reduces Inflammation
Sulforaphane has anti-inflammatory properties, which is important for maintaining heart health. Inflammation narrows the arteries, which can cause spikes in blood pressure and other heart problems.
Digestion
Like its cancer detoxifying properties, sulforaphane also detoxifies the gut. It promotes an environment for healthy gut bacteria (Lactobacillus), and also strengthens the gut barrier. Studies have shown that it can help with constipation.
Food Sources
Sulforaphane is commonly found in cruciferous vegetables. When preparing, it is important to cut these vegetables as these will activate the sulforaphane. The vegetables are best eaten raw, or cooked below 140 celsius. These foods include:
Broccoli
Cauliflower
Bok choy
Kale
Brussel sprouts
Cabbage
Watercress
Rocket
Sources:
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