Broccoli is one of the cabbage species associated with antioxidant effects and cell protection. The most important ingredient for these properties is called sulforaphanglucosinolate or glucoraphanin, an organic sulphur compound that can be converted into physiologically active sulforaphane by the intestinal flora. This compound has proven to be a potent antioxidant in many studies.
Glucoraphanin is also detectable in broccoli vegetables. However, it is only slightly converted into the active sulforaphane during cooking, as the enzyme myrosinase, which is also present in broccoli, is inactivated during cooking. The antioxidant mechanism of action differs from that of other known antioxidants such as vitamin C, vitamin E or beta-carotene: it is indirect and thus lasts longer. Sulforaphane stimulates the body’s own enzymes, which can then increasingly neutralize potentially toxic substances.
In addition, broccoli is particularly rich in minerals important for the metabolism such as potassium, calcium, phosphorus, iron, zinc and sodium and vitamins such as B1, B2, B6, E and especially vitamin C and carotene (provitamin A) as well as secondary plant substances.
Laboratory tests carried out by the University Hospital Heidelberg in cooperation with the German Cancer Research Centre (DKFZ) indicate that sulforaphane is effective against the particularly aggressive tumour stem cells of pancreatic cancer
