by Rachel Bartholomew (Nutri Advanced)
Broccoli has long been recognised as a superfood and belongs to the cruciferous family of vegetables. Also included in this group are broccoli sprouts, cauliflower, rocket, cabbage, chard, bok choi, Brussels sprouts, collard and mustard greens, horseradish, kohlrabi, radish, daikon radish, kale, turnip, wasabi, Swiss chard and watercress.
Cruciferous vegetables contain sulphur-containing compounds called glucosinolates. One particularly noteworthy glucosinolate compound is called glucoraphanin and this is found in particularly high levels in broccoli sprouts and sprouts.
When the broccoli plant is injured, an enzyme called myrosinase catalyses the conversion of glucoraphanin into an isothiocyanate metabolite called sulphoraphane. This conversion is initiated by the plant as a protective mechanism in response to injury and it seems that we can benefit from sulphoraphane’s protective qualities too.
For further information: https://www.nutriadvanced.co.uk/news/the-powerful-benefits-of-broccoli-for-overall-health/
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