Sprouts

When it comes to superfoods, Broccoli Sprouts are one of the best!

Nutrients in broccoli have been well studied and the vegetable is widely known for its beneficial impact on healthy liver function, immune and cardio health and a protective role against various cancers.

Because of this, specific compounds in broccoli and other cruciferous vegetables (kale, cabbage, brussels sprouts) have been the focus of hundreds of recent clinical trials and research. One compound in particular, sulforaphane, stands out for its abundant health properties and potential role in functional health and disease prevention.

What is sulforaphane and where does it come from?

Sulforaphane is a bi-product of a compound in the broccoli family of foods called glucoraphanin. Glucoraphanin is found in broccoli and its notable relatives, but it's very highly concentrated in the young, still growing sprouts of the broccoli plant: broccoli sprouts. When glucoraphanin from broccoli or broccoli sprouts is digested, sulforaphane is released. That’s when the magic happens…

Broccoli Sprouts and the active compound sulforaphane have been extensively studied for their impact on health and disease prevention.

 

An overview of recent scientific reviews on this this amazing superfood show the following health properties and benefits:

  • Supports liver enzymes and both phases of liver detoxification, improving elimination of toxins and specifically effective at removing air born pollutants

  • Multiple antioxidant and anti-inflammatory functions, providing a range of health protective mechanisms and reducing risk for a range of modern chronic diseases

  • Supports gastro intestinal health, specifically active against pathogenic gut bacteria including H.Pylori

  • Cardiovascular benefits including favourable impact on blood pressure, LDL cholesterol, and triglycerides

  • Improved glucose tolerance and blood insulin regulation

  • Healthy cell activity including destruction of dysfunctional cells and reduced replication of damaged cells, preventing their growth

  • Improvements in neuro-inflammatory conditions 

References and links to research papers used on this page are included below.

Check out these research and reviews on Broccoli Sprouts

Aloo, S., Ofosu, F., Kilonzi, S., Shabbir, U., & Oh, D. (2021). Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration. Nutrients, 13(8), 2882. https://doi.org/10.3390/nu13082882

Altmedrev.com. (2022). Retrieved 16 June 2022, from https://altmedrev.com/wp-content/uploads/2019/02/v15-4-352.pdf.

 

Le, T., Chiu, C., & Hsieh, P. (2020). Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens: An Updated Overview from a Nutraceutical Perspective. Plants, 9(8), 946. https://doi.org/10.3390/plants9080946

Schepici, G., Bramanti, P., & Mazzon, E. (2020). Efficacy of Sulforaphane in Neurodegenerative Diseases. International Journal Of Molecular Sciences, 21(22), 8637. https://doi.org/10.3390/ijms21228637

Vanduchova, A., Anzenbacher, P., & Anzenbacherova, E. (2019). Isothiocyanate from Broccoli, Sulforaphane, and Its Properties. Journal Of Medicinal Food, 22(2), 121-126. https://doi.org/10.1089/jmf.2018.0024

Xu, L., Nagata, N., & Ota, T. (2018). Glucoraphanin: a broccoli sprout extract that ameliorates obesity-induced inflammation and insulin resistance. Adipocyte, 7(3), 218-225. https://doi.org/10.1080/21623945.2018.1474669

 

Yagishita, Y., Fahey, J., Dinkova-Kostova, A., & Kensler, T. (2019). Broccoli or Sulforaphane: Is It the Source or Dose That Matters?. Molecules, 24(19), 3593. https://doi.org/10.3390/molecules24193593