- The age-old advice to “eat your greens” because they’re good for you is backed by growing scientific evidence that green vegetables can benefit your health.
- Greens are high in fiber, which protects digestive health, and contain various antioxidants — chemicals that help prevent cell damage.
- These antioxidants include polysulfides, compounds that have anticancer and heart-protective effects.
- A new study found that young broccoli sprouts may offer myriad health benefits, as they have a significantly higher concentration of polysulfides than mature broccoli.
Broccoli, kale, collards, cabbage, Brussels sprouts, and mustard greens are
Scientific evidence supporting the age-old advice to eat your greens is growing, with studies showing that brassicas may help:
Moreover, new evidence suggests those health benefits may be even greater if brassicas, particularly broccoli, are eaten as young sprouts soon after germinating.
A study from Osaka University, published in Redox Biology, found that broccoli sprouts have a significantly higher concentration of polysulfides than mature broccoli five days after germination.
The health effects of brassicas are generally attributed to their
In this study, researchers investigated the concentration of polysulfides in broccoli sprouts during germination and growth. The study built on their
They germinated and grew the seeds in ultrapure water — water purified to ensure it contained only water molecules — at around 25 degrees Celsius. They harvested some every 24 hours, then powdered them in liquid nitrogen and stored this powder at -80 degrees Celsius.
They then used chemical analysis to determine the concentration of polysulfides at…
Read the full article here