Researchers from McGill University’s Rosalind and Morris Goodman Cancer Research Centre, the Research Institute of the McGill University Health Centre, the Dana-Farber Cancer Institute and Harvard Medical School have discovered a gene signature that can accurately predict which breast cancer patients are at risk of relapse, thereby sparing those who are not from the burdens associated with unnecessary treatment.
"There was almost a twofold increase in sulforaphane absorption when sprouts and powder were eaten together. It changed the way the subjects metabolized the powder. We saw plasma and urine metabolites much earlier and at much higher levels than when either was eaten alone," Jeffery said.
This indicates that myrosinase from the broccoli sprouts produced sulforaphane not only from the sprouts but also from the precursor present in the broccoli powder, she said.
Other foods that contain sulforaphane and can be teamed with broccoli to boost its benefits are mustard, radishes, arugula, and wasabi, Jeffery said.
"To increase the vegetable’s benefits, you could sprinkle broccoli sprouts on your broccoli or make a mustard sauce to serve with broccoli," she added.
People who prefer to eat broccoli without sauce or sprouts should know that overcooking is the kiss of death for the important enzyme myrosinase, she said.
"Steaming broccoli for two to four minutes is the perfect way to protect both the enzyme and the vegetable’s nutrients," she said.
Source: University of Illinois College of Agricultural, Consumer and Environmental Sciences