While not traditionally thought of as a leafy green, broccoli is in fact one such leafy green vegetable that stands out as providing a particularly potent range of health benefits.
In particular, broccoli contains compounds that may have anticancer properties. One of these compounds is an isothiocyanate known as sulforaphane. Sulforaphane, found in cruciferous vegetables, has been studied for its health-promoting properties, specifically its role in chemoprevention. Sulforaphane has the capacity to be selectively toxic to malignant cells. It does so through a variety of mechanisms, including inhibition of enzymes involved in carcinogenesis as well as initiation of cell death in cancer cells.
Note that chewing, chopping, or freezing foods high in sulforaphane can trigger an enzymatic reaction that produces sulforaphane. It can therefore be helpful to “Chop And Stop,” pausing before cooking, when cutting up broccoli or other foods high in sulforaphane.
In addition, to stir-fries or side dishes, broccoli can be a great addition to salads when you don’t feel like a leafy lunch, providing a fun texture along with a health boost!
Study: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5842175/
