Did you know that broccoli is one of a small number of vegetables that contribute to a significant reduction in heart disease? Of the more than 100,000 individuals who participated in seven prospective studies, those whose diets most frequently included broccoli, tea, onions and apples (foods all rich in flavonoids) benefited with a 20% reduction in their risk of heart disease! Flavonoids (or bio-flavonoids) (from the Latin word flavus meaning yellow, their colour in nature) are a class of plant secondary metabolites. Flavonoids were referred to as Vitamin P  (probably because of the effect they had on the permeability of vascular capillaries) from the mid-1930s to early 50s, but the term has since fallen out of use.are an amazing array of more than 6,000 plant nutrients found in fruits and vegetables that not only provide them with much of their beautiful colour, but are associated with their many health benefits.
also contains health-promoting Organosulfur compounds are organic compounds that contain sulfur.[compounds, which help activate and stabilize the body’s antioxidant and detoxification mechanisms. Other sulfur compounds, which are produced as a result of cutting, chewing or digesting broccoli, increase the liver’s ability to produce enzymes that neutralize potentially toxic, cancer-promoting substances. Letting your broccoli sit for 5-10 minutes after cutting (before cooking) will enhance the transformation of some of these sulfur compounds into their active forms and further increase the health benefits broccoli delivers to you.
#Chefs-tip of the Week:
Why I should eat the stems and leaves of broccoli
The Latest News About Broccoli
Broccoli can help prevent three metabolic problems in the body: (1) chronic inflammation (2) oxidative stress and (3) inadequate detoxification.The Latest News About Broccoli.
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