Broccoli sprouts are such small little guys, so how could they be such a powerful medicinal food? Most people know that broccoli is a healthy food, but make room in the fridge for broccoli sprouts. I bought these from Crouching-Hippo Farm at Charlotte Regional Farmers Market and they just don't get any fresher, unless you sprout them yourself.
They have garnered a ton of attention for their cancer fighting ability, especially breast cancer, but other cancers as well, by inhibiting the cancer stem cells from populating. There is recent research that indicates they may have compounds that can repair and regenerate nerve tissue (stimulating brain repair). Pretty big impact these little guys have!
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Broccoli sprouts. broccoli, and other cruciferous vegetables, contain a phytochemical called sulforaphane. However, broccoli sprouts may contain up to 100 times the amount in other vegetables. Sulforaphane produces antioxidants, including glutathione within the cells, working with the liver to provide protection from free radicals and aiding in detoxification of carcinogens, plus many other toxins. Myrosinase, the key enzyme in broccoli along with microbes in the gut, convert glucoraphanin in broccoli into the super phytochemical called sulforaphane.
However, cooking, microwaving, or steaming broccoli for even a few minutes destroys the myrosinase. Some studies say, steaming for no more than two to four minutes is best to preserve the myrosinase. Another solution is to just eat broccoli sprouts! They are able to produce a higher level of sulforaphane, so you get more "bang for your buck". They can be eaten raw in salads, in smoothies or juices, on top of soups, in sandwiches or wraps, or used to garnish other foods on your plate. I'm not always crazy about the texture when used on certain foods, so I just chop them up before adding them.