There’s a good reason we’re always told to eat our broccoli…
Protective against cancer: A range of potent sulphur containing compounds across the cruciferous family vegetables have demonstrated impressive health benefits in numerous studies. Amongst the most researched and best known compounds are sulphoraphane and indole-3-carbinol, both of which have been used in the prevention and treatment of certain cancers. Other health benefits listed below, such as enhanced detoxification processes, anti-inflammatory and anti-oxidant activity further augment the anti-cancer properties.
Cardio-vascular benefits: some studies have revealed that consumption of cruciferous vegetables improve elasticity of arterial vessels, thus reducing risk of stroke and heart attack.
Digestive system support: due to high fibre content and preventative action of isothiocyanates (made from glucosinolates) against Helicobacter Pylori overgrowth in the stomach, as well as reducing gut inflammation.
Detoxification processes: phytonutrients in cruciferous vegetables help support both Phase 1 (via cytochrome P450 system) and Phase 2 (via activation of requisite enzymes) detoxification processes in the liver.
Energy metabolism: Cruciferous vegetables contain precursors to an important metabolic compound, called NAD (nicotinamide adenine dinucleotide). When we produce insufficient quantities of NAD, and therefore have less available cellular energy, we are at higher risk of degenerative processes.