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Thursday, December 01, 2011
Boost anti-cancer properties of broccoli by spicing it up
Jenna M. Cramer and her colleagues from the University of Illinois at Urbana-Champaign's (UIUC) Department of Food Science and Human Nutrition studied and compared the anti-cancer effects of eating broccoli alone, to those exhibited when eating broccoli in combination with other foods rich in myrosinase, an enzyme necessary to convert GRP into SF, without which there would be no way to metabolize SF.
While broccoli alone, particularly when overcooked, contains little or no myrosinase, human digestive enzymes and flora are still capable of converting some the vegetable's GRP into SF. However, when myrosinase-rich foods like broccoli sprouts are added to the mix, the effect is remarkable, as seen with the team's final study results. Read more...
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