Broccoli’s cancer-fighting mojo has been known for quite some time due to its high content of sulforaphane. Studies have shown that sulforaphane promotes healthy cell function while causing apoptosis (programmed cell death) in colon, prostate, breast and tobacco-induced lung cancer cells. It even reduces the number of cancerous liver tumors in mice.
More recent studies are showing that sulforaphane actually influences our DNA and RNA regulation in a way that reduces cancer cells' ability to form colonies by as much as 400 percent. Lead researcher of these newer studies, Emily Ho, Ph.D., states
“This could open the door to a whole range of new dietary strategies, foods or drugs that might play a role in cancer suppression or therapeutic control.”
In addition, Sulforaphane reduces free radicals by as much as 73 percent, thereby lowering your risk of inflammation — another contributing cause and result of cancer. It also stimulates the immune system and increases the activity of the liver's phase 2 detoxification enzymes. These enzymes are key because they help remove a wide variety of carcinogens, free radicals and other toxic compounds from the body.
Other beneficial compounds in broccoli include
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