A study by The Journal of Agricultural and Food Chemistry suggests broccoli triggers production of proteins which reduce the risk of damage to the heart.
The vegetable appears to persuade the body to produce a protein called thioredoxin, which protects against cell damage in the heart. Broccoli contains sulforaphane, which is seen as particularly effective in creating this process.
However, the lightly steamed version of the vegetable may be more powerful than the one which has been left to boil. “If broccoli is over-cooked, it loses a lot of its protective effect,” said Professor Dipak Das, who led the research team.
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