Your mother had good reason when she insisted you eat your greens – new research into the health benefits of broccoli suggests the super sprout could help in the fight against diabetes.
University of Queensland PhD candidate and nutritionist Christine Houghton's research focuses on sulforaphane – a substance produced when broccoli sprouts are cut or chewed that has been found to protect against heart disease, some types of cancers and act as an anti-ageing agent.
"Sulforaphane essentially talks to the DNA within your cells and can help to optimise several of your body’s natural defence systems," Ms Houghton said.
"Regular consumption of broccoli or broccoli sprouts is a simple way to activate your body’s own protective mechanisms which naturally decline as we age or are unwell."
Ms Houghton is currently trying to find out exactly how much sulforaphane is produced in 500mg of encapsulated broccoli sprout powder. Using this encapsulated broccoli sprout, in 2010 she hopes to start a clinical trial for patients with impaired glucose tolerance.
"Evidence in in-vitro and animal studies indicates that sulforaphane can reduce the complications of diabetes, with improved biochemical markers evident.
"My planned research may be the first time a clinical trial intervention with a fully characterised product has been attempted."
Recent research funded by the British Heart Foundation found sulforaphane may protect against inflammation and atherosclerosis of the arteries, while scientists at Johns Hopkins University found broccoli sprouts significantly reduced a person's risk of developing ulcers and stomach cancer.
Broccoli sprouts are best eaten raw or in powdered form, as sold in many pharmacies. Any dried powdered products must be consumed within 30 minutes of preparation as the chemical reaction needed to produce the sulforaphane is only active for a short time, Ms Houghton said.