Broccoli

Broccoli, a cruciferous vegetable, is part of the cabbage family. Its edible part is the flower head, harvested before flowering.

Broccoli, a highly nutritious vegetable, offers several health benefits. Firstly, it is rich in essential nutrients, including vitamins C, K, and A, as well as folate and potassium, which support overall well-being. Secondly, broccoli is an antioxidant powerhouse, containing vitamin C, beta-carotene, lutein, and zeaxanthin, which help protect cells from free radical damage, reducing the risk of chronic diseases like heart disease and cancer. Thirdly, compounds found in broccoli, such as sulforaphane and glucosinolates, have been linked to anti-cancer properties. These compounds stimulate detoxification enzymes, inhibit cancer cell growth, and reduce inflammation. Finally, broccoli supports detoxification processes in the body. Sulforaphane, in particular, aids in the elimination of harmful substances by activating detoxification enzymes.


References:

Gasmi, Amin, et al. "Anticancer activity of broccoli, its organosulfur and polyphenolic compounds." Crit Rev Food Sci Nutr, vol. 00, no. 00, 2023, pp. 1-19. doi:10.1080/10408398.2023.2195493.

Kapusta-Duch, Joanna, et al. "The beneficial effects of Brassica vegetables on human health." Rocz Panstw Zakl Hig, vol. 63, no. 4, 2012, pp. 389-395.