Eating broccoli and other cruciferous vegetables that contain ‘sulforaphane’, could slow down the progression of, or even prevent osteoarthritis.
This chemical compound found in cruciferous veg that include cabbage, brussel sprouts, cauliflower, bok choi, kale, watercress, mustard greens etc, blocks the production of cytokines – T cells that cause inflammation.
Osteoarthritis is a painful condition that affects millions of sufferers. It causes swollen and painful joints as a result of inflammation of the soft tissue that eventually leads to thinning of the cartilage.
Although this study was carried in a laboratory, there are hopes that it can be replicated in humans.
Alan Silman, Medical Director of Arthritis Research UK which helped to fund the study said:
“This is an interesting study with promising results as it suggests that a common vegetable, broccoli, might have health benefits for people with osteoarthritis and even possibly protect people from developing the disease in the first place.”
“Until now research has failed to show that food or diet can play any part in reducing the progression of osteoarthritis, so if these findings can be replicated in humans, it would be quite a breakthrough.”
It seems that broccoli may really deserve its reputation as a ‘super food’ – read my previous blog on the health benefits of a variety that has been developed in the UK:
To read the full article regarding osteoarthritis that appeared in US, follow this link: