A recent study in the UK has found that a compound rich in cruciferous vegetables like broccoli can effectively prevent the most common type of arthritis and slow cartilage damage caused by the disease.
Researchers from institutions including the University of East Anglia in the UK reported on the 28th that this compound, called sulforaphane, inhibits an enzyme that can trigger joint inflammation, thereby slowing cartilage damage and alleviating joint pain. Sulforaphane is commonly found in cruciferous vegetables such as broccoli and cabbage, and is particularly abundant in broccoli. Animal experiments have shown that mice frequently fed food rich in sulforaphane had a much lower chance of developing arthritis and cartilage damage than other mice.
Previous studies had found that sulforaphane has anti-cancer and anti-inflammatory effects. This research is the first to discover its benefits for joint health. Researchers have already begun small-scale clinical trials in some hospitals to verify the positive effects of eating more broccoli on human joint health.
Broccoli also has the following benefits:
Eating broccoli can strengthen the kidneys.
According to Traditional Chinese Medicine, broccoli is neutral in nature and sweet in flavor. It has the effects of strengthening the kidneys and bones, nourishing the brain and marrow, invigorating the spleen and nourishing the stomach, and clearing the lungs and moistening the throat. Green broccoli also has a certain heat-clearing and detoxifying effect, making it more suitable for those with spleen deficiency and stomach heat, as well as bad breath and vexation. Broccoli is rich in protein, trace elements, and carotene. Every 100 grams of broccoli contains 2.4 grams of protein and 88 milligrams of vitamin C, which are 2.2 times and 4.6 times that of Beijing cabbage, respectively. Foreign research has also found that broccoli contains various derivatives that can lower estrogen levels and prevent the occurrence of breast cancer. Broccoli does not withstand high temperatures and can be eaten after a brief blanch in hot water. It is generally not recommended to cook broccoli with cucumbers, as cucumbers contain vitamin C decomposing enzymes that can easily destroy the vitamin C in broccoli.
Recipe for strengthening the kidneys and invigorating the body:
Suitable for weakness of the spleen and stomach causing symptoms such as soreness in the lower back and knees, dizziness, tinnitus, fatigue, and a dull complexion. Take a pair of pig or sheep kidneys, cut them open, remove the membranes, and soak in cold water for half a day. Soak 100 grams of black fungus in cold water until it softens, and break 200 grams of broccoli into small pieces, then blanch in boiling water. Dice the pig or sheep kidneys and stir-fry with the black fungus, adding an appropriate amount of ginger, garlic, and salt. When it is 80% cooked, add the broccoli and stir-fry until cooked.
Cancer prevention and skincare.
Broccoli has a remarkable effect in killing *Helicobacter pylori*, the bacteria that causes stomach cancer. Broccoli is one of the foods richest in flavonoids. In addition to preventing infections, flavonoids are the best blood vessel cleansers; they can prevent cholesterol oxidation and platelet aggregation, thereby reducing the risk of heart disease and stroke.
Some people's skin turns purple-blue from minor bumps and injuries, which is due to a lack of vitamin K in the body. The best way to supplement it is to eat more broccoli.
Not only is broccoli first-class in its anti-cancer effects, but it also has a very good taste. When simmered with pigeon eggs, shrimp, and an appropriate amount of black-bone chicken, wolfberries, etc., into a "Pigeon Egg and Broccoli Soup," it can achieve a nutritional balance and facilitate the absorption of broccoli's nutrients. In addition, "Broccoli Shrimp Balls," stir-fried with broccoli, fresh shrimp, and an appropriate amount of salt, chicken essence, starch, and salad oil, is also an excellent home-cooked dish.
Precautions for eating broccoli:
When selecting broccoli, the heavier the feel, the better the quality. However, avoid heads that are too hard, as these are older. Do not soak it for too long when washing to avoid cell damage.
After being stored in the refrigerator for 7 days, a whole cruciferous vegetable may lose a small amount of its anti-cancer components, but the loss is not significant.
Cut broccoli should not be stored for a long time. If cruciferous vegetables are chopped and left at room temperature in the air for 6 hours, the loss of anti-cancer components can be as high as 75%.
Broccoli often has pesticide residues and is prone to vegetable worms. You can soak the broccoli in salt water for a few minutes, which will cause the worms to come out and can also help remove residual pesticides.
For the purpose of removing pesticides and hygiene, blanch it in boiling water. However, this will result in the loss of one-third of the vitamin C, folic acid, potassium, and active ingredients.
It is suitable for eating raw. Be sure to chew it thoroughly to fully release the anti-cancer substances, as the cell walls are not softened, making the release and absorption of these substances more difficult.
If cooking, try to choose a short heating method. Remove it immediately after it is just cooked to maintain the crisp and tender texture of the vegetable. This texture is consistent with the most efficient state of the anti-cancer substances.