New superfood from Japan: available in Spain to improve your diet.

Facts about broccoli

Osaka Metropolitan University

Nutrition

Although broccoli's natural antioxidants have been known for years, a new way of eating this vegetable increases its effectiveness by 20 times.

November1, 2023, 02:02:02.

Cross-colored vegetables

Broccoli, vegetables, cabbage, white radish, kale and watercress belong to the same family - cruciferous vegetables. They are consumed all over the world, but they are not equally popular: there are people who are genetically intolerant to the taste of broccoli.

In any case, eating any of these vegetables is associated with a lower risk of developing cardiovascular disease, neurological disorders, diabetes and''anti-inflammatory properties are increased 20-fold.

Broccoli sprouts have better health effects thanks to their bioactive compounds such as glucosinolates and isothiocyanates, which have broad antioxidant effects.

Japanese researchers have discovered a new and unique "superpower" in this vegetable - a type of polysulfide not found in other cruciferous vegetables, reports Europa Press.

Research by Osaka Metropolitan University

The discovery is based on a study conducted by Assistant Professor Shingo Kasamatsu and Professor Hideshi Ihara of the Graduate School of Science at Osaka Metropolitan University.

Researchers focused on the amount of polysulfides in seedlings''broccoli during germination and growth.

This study builds on their previous work where they showed an abundance of polysulfide molecules in cruciferous vegetables.

The team found that the total polysulfide content in broccoli sprouts increased significantly during germination and growth, with polysulfides increasing about 20-fold on the fifth day of germination.

In addition, they found several unknown polysulfides with undetermined molecular structure.

These results suggest that the abundance of polysulfides in broccoli sprouts may contribute to their known beneficial properties.

The discovery of a significant increase in polysulfide content during broccoli sprouting was''Completely coincidental and very surprising.

The results of this study, published in the journal Redox Biology, show that these unknown polysulfides may lead to the development of new preventive and therapeutic approaches through their consumption.

In addition, they may contribute to the development of drugs for neurodegenerative diseases, stroke, cancer, inflammation and other diseases associated with oxidative stress.