The treatment of cancer patients has long presented challenges for medicine.

Numerous studies have shown the effectiveness of the active ingredient "sulforaphane" contained in broccoli in fighting cancer cells.

Rutger University in New Jersey (USA) reported in 2006 that if there is a genetic risk of colon cancer, sulforaphane can activate the body's own protective mechanisms to prevent the disease from breaking out. According to further studies, it is known that the active ingredient in broccoli can contribute to the self-destruction of both leukemia and malignant skin cells or even wipe them out. Animal experiments have shown that sulforaphane is effective in fighting lung cancer and curbs its growth. In addition, in further studies, the formation of metastases (offshoots of malignant tumors in other areas of the body) in prostate cancer was also prevented by sulforaphane.
The active ingredient contained in broccoli can not only prevent the development of some types of cancer, as well as the growth of existing carcinomas (cancer cells) and even destroy cancer cells themselves, but can also be used effectively in numerous other diseases.
The bacterium "Helicobacter pylori" is considered to be the cause of stomach ulcers or stomach cancer and is highly resistant to antibiotics. In some studies, "sulforaphane" fought these bacterial strains that were already resistant to several antibiotic treatments, thus creating a natural antibiotic alternative.
A study by the University of East Anglia found that sulforaphane can also help with arthritic joint problems and osteoarthritis.
It is said that the broccoli active ingredient blocks the function of the harmful enzymes that are involved in the development of arthritis.
This effect also helps with osteoarthritis. Sulforaphane also counteracts respiratory diseases and numerous inflammations.
In order to benefit optimally from the active ingredient, however, there are a few things you should keep in mind. Strictly speaking, sulforaphane is not only found in broccoli, but in brassicas and cruciferous vegetables in general, including Brussels sprouts and cauliflower. The best source of sulforaphane is broccoli, and even better: fresh broccoli sprouts. These sometimes contain 10-100 times as much sulforaphane as broccoli.
But broccoli can also provide us with the valuable active ingredient if prepared correctly. Solforaphane is only formed when the cell walls are destroyed, i.e. chewed or cut. This releases the enzyme called "myrosinase", which creates sulforaphane. Unfortunately, enzymes are sensitive to heat, so broccoli that has been cooked for a long time can hardly provide us with sulforaphane. Therefore, broccoli should either be eaten raw in moderation or fried in a pan for 2-3 minutes and then eaten with raw broccoli sprouts or other raw cruciferous vegetables. The sprouts or other vegetables then act as an activator for the sulforaphane in the broccoli with the help of the myrosinase they contain and also provide sulforaphane themselves. The amount of sulforaphane also increases if you chop up the broccoli and let it rest for 90 minutes before further processing. You can also supply yourself with the valuable active ingredient in the form of high-quality food supplements and thus prevent diseases or alleviate existing diseases.