Broccoli is one of my favorite veggies. I like it prepared pretty much any way imaginable from raw and crunchy to pureed in a soup. I love its color and its nutritional benefits. Now I have one more reason for liking it. One of broccoli’s components is sulforaphane, which researchers at University of Michigan studied and showed to be useful in inhibiting cancer stem cells. Taking it all with a grain of salt, of course, figuratively and literally, I propose it can’t hurt to enjoy it even more often in my weekly menu even though the amounts able to be ingested through normal dietary intake would be insufficient to cause an effect on my cancer’s stem cells. Further, current studies are insufficient to indicate supplements would be useful or safe.
Still, just thinking about it makes me want to make some broccoli soup.
Yanyan Li, Tao Zhang, Hasan Korkaya, Suling Liu, Hsiu-Fang Lee, Bryan Newman, Yanke Yu, Shawn G. Clouthier, Steven J. Schwartz, Max S. Wicha and Duxin Sun. Sulforaphane, a Dietary Component of Broccoli/Broccoli Sprouts, Inhibits Breast Cancer Stem Cells. In Clinical Cancer Res; 16(9); 2580–90.
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