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‘BROCCOLI SPROUTS’
When I was researching into foods for for the article ‘Food For Your Heart’ one of the vegetables I looked at was broccoli, I never got that finished as I got sidetracked by “Broccoli Sprouts” at first I thought that it meant the small side shots you get on some broccoli but then discovered it was the actual seedlings, so here’s what I’ve found out.
In 1992, Dr Paul Talalay MD from the John Hopkins Stanford University found an antioxidant called sulforaphane, produced in the body from a compound in broccoli, triggered the production of enzymes that helped detoxify cancer-causing chemicals, the discovery was a major breakthrough in the understanding of the link between increased fresh vegetable consumption and the reduced risk of cancer. Later studies found that solforaphane prevented the development of breast and colon cancer, as well as other tumours, in mice.
The key protective compound in broccoli that Dr Talalay discovered was a chemical called glucoraphanin, which the body turns into sulforaphane and is now referred to as SGS
In 1993 Dr Talalay hired a plant physiologist ‘Jed Fahey’ to search for a “better” broccoli, and he discovered that the smaller the plant the more concentrated the source of sulforaphane Fahey’s team found that the compound was 20 times more concentrated in young three-day-old plants.
In the mid 90s Fahey began hearing anecdotal reports of workers growing the broccoli sprouts being cured from stomach problems after eating the sprouts, he made the connection that perhaps sulforaphane was involved and began investigating the action of sulforaphane against Helicobacter Pylori he discovered that sulforaphane killed Helicobacter Pylori.
(clinical trials started in Japan in 2002 About 80 percent of Japanese adults harbour the microbe in their stomachs)
Study
The National Academy Of Science May 2002;28;99(11);7610-7615
http://www.pnas.org/cgi/content/abstract/99/11/7610
In late 2001 studies from the John Hopkins Stamford University and The University of Saskatchew published three scientific papers
reinforcing the protective power of sulforaphane by demonstrating three new aspects of disease prevention by sulforaphane (SGS) on human cell lines and laboratory animals show its potential effect on Hypertension, prostrate cancer and macular disease.
Dr Bernard Juurlink from the University of Saskatchewan demonstrated that sulforaphane retards oxidative damage leading to arterial occlusion, a potentially significant breakthrough in proactive therapies against blocked arteries, sulforaphane may, therefore, interrupt the progression of plaque development to strokes
Dr Talalay described new studies showing that treatment with low concentrations of sulforaphane protects human retinal (eye) cells against a variety of severe oxidative challenges. Dr Talalay’s latest studies confirm that the protective effects of sulforaphane are large-long lasting and effective against various types of oxidative stress. These protective effects continue to reinforce the body’s natural defence mechanisms.
Update
In the March 2005 issue of Investigative Ophthalmology & Visual Science, Junji Yodoi of the University of Kyoto showed that sulforaphane was able to boost the level of a key enzyme that protects retinal cells against various types of cellular and tissue damage
http://www.iovs.org/cgi/content/abstract/46/3/979
Many types of cancer cells respond well to treatments with sulforaphane by showing dramatic increases in their phase 2 enzymes. Dr Talalay comments that continuing research opens new vistas on the impact of naturally occurring antioxidants “ We know that sulforaphane raises the activities of phase 2 enzymes that inactivate carcinogens”
Update
This month March 2005 , work published in Cancer Research by Shivendra Singh at the University of Pittsburgh Cancer Center further supports the view that not only can sulforaphane effectively detoxify carcinogens before they initiate tumor formation, but it can also suppress proliferation of existing cancer cells by causing them to self-destroy
http://www.jbc.org/cgi/content/abstract/280/20/19911
Studies are
National Academy of Science USAVol 98 pp.15221-15226,2001 http://www.pnas.org/cgi/doi/10.1073/pnas.261572998
The impaired glutathione system and its up-regulation by sulforaphane in vascular smooth muscle cells from spontaneously hypertensive rats “Hyretension, Vol.19,pp.1819-1825,2001” Hypehttp://www.jhypertension.com/pt/re/jhypertension/abstract
Cancer Epidemiology,biomarkers & prevention,Vol 10,pp 949-954.Sept 2001
Excert from Dr Juurlink’s studies
Glucoraphanin, also known as sulforaphane glucosinolate (SGS), a naturally-occurring compound found in broccoli sprouts and broccoli, may reduce risk of high blood pressure, cardiovascular disease and stroke, according to new research published by Bernhard H.J. Juurlink Ph.D. at the University of Saskatchewan, Canada. The researchers looked at the association between a diet containing broccoli sprouts, selected for their highly concentrated levels of SGS, and reduced oxidative stress in a well-recognized animal model for hypertension in humans. Oxidative stress occurs when an unstable molecule of a normal cell, also known as a free radical, reacts with oxygen compounds in the body, causing inflammation and damaging cells and tissues that may contribute to cancer and heart disease.
"Increasing evidence suggests that antioxidant defense mechanisms may be boosted by specific chemicals known as Phase 2 protein inducers, some of which can be found in certain foods," says Dr. Juurlink. "Nearly all the studies to date on sulforaphane, glucoraphanin and broccoli sprouts have focused on the protective effects of these substances against cancer. This study is the first to show that broccoli sprouts rich in these compounds -- through raising the antioxidant and thereby the anti-inflammatory capacities of cells -- profoundly affect the cardiovascular system and can correct major dysfunctions such as hypertension and stroke."
Research findings have added importance in that the results show that even a modest change in diet has the potential to have a major impact on health and reduce health care costs significantly. "This study opens up a whole new area of research that may lead to a simple, preventive measure that may help millions of people reduce their risk of cardiovascular disease," says Dr. Juurlink. "Although more research needs to be done to fully establish the link between SGS and improved heart health, the findings are encouraging."
Glucoraphanin or SGS plays a role in boosting the body's natural Phase 2 enzyme antioxidant defense systems and functions as a powerful indirect antioxidant detoxifying carcinogens before they can damage cells. Typical direct antioxidant molecules, such as Vitamins C and E, scavenge one free radical or other oxidant molecule at a time. Once a direct antioxidant molecule binds to a free radical molecule, rendering it harmless, the antioxidant is consumed and is no longer active.The indirect antioxidant SGS works as a catalyst. It does not neutralize free radicals directly, but rather boosts the body's own antioxidant systems (including Phase 2 detoxification enzymes) that exert ongoing and prolonged antioxidant activity. This is a broad spectrum of activity, cycling over and over, removing many free radicals. It is like an army of antioxidants, ready to neutralize free radicals over a period of time, and continues to be effective in the body for at least a day, even after SGS is gone
Study National Academy Science U S A. 2004 May 4;101(18):7094-9. Epub 2004 Apr 21http://www.pnas.org/cgi/content/abstract/
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At present the findings, published in the various papers do not prove broccoli sprouts can cure ulcer or prevent cancers nor any of the other diseases that tests are being carried out for. There is no questioning the fact that broccoli is good for us, as all vegetables are, and all the evidence seams to indicate that broccoli sprouts are even better for us. Another question is, would you have to eat a ton of broccoli to get enough sulforaphine to be effective?, and the answer is, A single ounce of sprouts has as much sulforaphine as a pound and a quarter of cooked broccoli, offering a simpler and less flatulent means of consuming pontentially healthful quantities of sulforaphine.
I have only referred to the two original researchers /universities in this report, there are many more research centres throughout the world now involved in this work, including Professor Ian Johnson from the Institute of food Research in Norwich whose studies have been published in the British press over the last month
Update
A pilot study, from the Tokyo University of Agriculture and The Japan Institute for the Control of Aging, revealed that individuals who ate 3 1/2 ounces of broccoli sprouts daily for just one week reduced their overall cholesterol level and increased their levels of HDL or "good" cholesterol. The consumption of broccoli sprouts, containing SGS, also reduced the amount of oxidative stress or cell destruction caused by free radicals
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