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A plant compound that abounds in a not-so-popular vegetable – and indeed in its sprouts – appears to act against serious conditions such as cancer and neurodegenerative diseases such as Alzheimer’s and Parkinson’s diseases
Most of us probably have a childhood memory, where we enter the house after school and it smells very strange, rather unpleasant one would say. Mom has cooked something special and unfortunately we have to eat it. Some accept under protest, while others rebel and don’t touch that plate.
The reason of course for broccoli, which haunts the childhood nutritional nightmares of many. However, apart from its strange smell and special taste, broccoli hides a number of important health benefits and should be consumed regularly. To its already known beneficial properties, a research team from Osaka Metropolitan University came to add another, extremely important one: According to the relevant publication in Redox Biologythe broccoli sprouts they contain a plant compound that has been associated with therapeutic properties against serious conditions such as cancer and neurodegenerative diseases.
Numerous studies have revealed that eating cruciferous vegetables such as broccoli can reduce the risk of various diseases such as diabetes and cancer, thanks to certain plant compounds such as glucosinolates and isothiocyanates, whose antioxidant effects promote health. However, the action of another compound, polysulfides, has not been sufficiently studied until now. The polysulfides they are mainly found in vegetables such as garlic and onions and are believed to have beneficial properties, helping to protect the heart and blood vessels. At the same time, they strengthen the body’s defense against damage and help maintain it blood pressure at smooth levels.
The researchers decided to investigate the levels of polysulfides in broccoli sprouts, as they undergo a process of germination and growth. Their research built on earlier work, which had found an abundance of polysulfide molecules in cruciferous vegetables. The study found that total polysulfide content in broccoli sprouts increased by nearly 20-fold during the germination and growth phases.
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These interesting findings suggest that the abundant presence of polysulfides in broccoli sprouts may account, at least in part, for broccoli’s beneficial health properties. At the same time, the new research conclusions highlight broccoli sprouts as an even healthier choice to eat compared to ripe broccoli as it contains 7 times more polysulfides.
“The discovery of the significantly increased presence of polysulfides in broccoli during the germination process suggests that these compounds may play an important role in the process of germination and plant growth. Further investigation of the pharmacological function of these unknown elements could lead to the development of new preventive and therapeutic approaches and drugs for oxidative stress-related diseases such as stroke, cancer, inflammation and neurodegenerative diseases,” said Dr. . Shingo Kasamatsu, assistant professor of the Graduate School of Science at Osaka Metropolitan University.