Broccoli is known for its salubrious properties and also as a tasty and wholesome vegetable.
A recent study was the first to show how sulforaphane, a substance found in broccoli in abundance, influences the health of the joints.
A team of scientists from the University of East Anglia sought to learn what amount of sulforaphane must find its way to the joints for better effect and how it inhibits destructive ferments by intercepting the molecules that cause inflammation.
The researchers also found that mice fed on food rich in sulforaphane had less cartilage damage and osteoarthritis compared to mice whose diet didn’t include this substance. The study was published in Arthritis & Rheumatism journal.
Sulforaphane is generated through intake of cruciferous vegetables like broccoli, cauliflower, choi cabbage, Brussels sprouts, green head cabbage, Chinese cabbage. But the best source of it is broccoli.