from University of Illinois
Broccoli and related foods such as kale
and cabbage already offer an array of
health benefits, but University of Illinois
researchers have focused on breeding
broccoli and similar vegetables for greater
phenolic compounds. Consumption of
these ingredients is associated with a
lower risk of coronary heart disease,
diabetes, asthma and several types of
cancer through their antioxidant activity in
the body. Geneticist Jack Juvik says these
phenolic compounds, including flavonoids,
need to be replenished every three or four
days to lower the risk of cancers and other
degenerative diseases. Juvik says it will
take awhile to fully develop the improved
strains of Brassica vegetables, but the
broccoli current available remains a
superfood.