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 | BroccoliBrassica oleracea |
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DescriptionBroccoli belongs to the Cruciferae family, together with kale, cauliflower, cabbage, kohlrabi and Brussels sprouts. Broccoli is a strong growing cole crop with large spreading leaves. The edible portion of broccoli are the flower heads. These flower heads are harvested when still green.
Parts usedThe flower clusters of the broccoli are eaten as a vegetable before the flower buds open. The peeled broccoli stems can also be used.
PhytochemicalsGlucosinolates, Dithiolthiones, Indoles , Glucoraphanin, S-Methyl Cysteine Sulfoxide, Isothiocyanates, Indole-3-Carbinol
Medicinal propertiesBroccoli is high in antioxidant and anticancer compounds. This anti-cancer property is well established. The American Cancer Society recommends eating more broccoli and other cruciferous vegetables. Studies have shown that the mortality rates of laboratory animals exposed to radiation could be reduced significantly by feeding of broccoli and cabbage.
The typical broccoli phytochemicals are sulphur containing compounds, including isothiocyanates, indoles and dithiolthiones.
Several isothiocyanates have been shown to inhibit tumours, induced by chemical carcinogens.
Indoles also play a role in cancer prevention. Rats fed with the indole glucobrassicin demonstrated lower incidences of chemically induced tumours.
Research has suggested that the compounds in broccoli can protect the eyes against macular degeneration.Other factsThe word broccoli comes from the Italian word brocco meaning 'branch'. Broccoli contains important phytochemicals but it is also rich in other nutrients, including calcium, fibre and vitamins. Broccoli develops a characteristic pungent, sulphur odours during preparation. These odours are caused by enzymatic and chemical reactions of the sulphur components.Other namesItalian Broccoli, calabrese, brocksResearch Reviews
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