Promoted as a superfood, broccoli is loaded with health-promoting compounds known as phenolics. And it is poised to become more super, according to the findings of a new study.
Researchers of the University of Illinois have identified a huge number of candidate genes that control the amount of phenolic compounds in the vegetable. Consuming these compounds, along with certain flavonoids, has been linked to a reduced risk of conditions including coronary heart disease, asthma, type 2 diabetes, and certain cancer types.
Study investigator and geneticist Jack Juvik highlighted phenolics’ antioxidant power as well as mounting evidence that these antioxidants affect inflammation-linked biochemical pathways found in mammals.
“We need inflammation because it's a response to disease or damage, but it's also associated with initiation of a number of degenerative diseases,” explained Juvik, adding that individuals with a good amount of phenolics in their diet can likely maintain lesser risks for these diseases.
The team studied two lines of broccoli — which is part of the Brassica family — and tested their offspring for overall phenolic concentration and capacity to neutralize oxygen radicals in assays. Then they employed a special technique for scouring genes implicated in producing phenolics in the progeny with the most potential.
Analyzing the genes involved in phenolic accumulation brings scientists a step closer to breeding broccoli and related vegetables, such as cabbage and kale, with ultra-high doses of these compounds.
It could take a while, said Juvik, but they will take the candidate genes they have identified and use them in a breeding method for improving the health offerings of these vegetables. In the meantime, appearance, yield and taste also need to be maintained, he added.
Another good news: phenolics are stable and flavorless, which means that the veggies can be processed or cooked without losing their healthful effects. Upon consumption of the vegetables, the compounds are absorbed and afterwards led toward the liver or certain areas in the body.
Flavonoids, on the other hand, spread in the bloodstream and manage inflammation thanks to their antioxidant properties.
Juvik recommended consuming these types of vegetables every three to four days for lowering the likelihood of cancer as well as other degenerative disorders.
The findings are detailed in the journal Molecular Breeding.
A study back in January reported that leafy green vegetables, along with carrots and beets, may reduce the risk for glaucoma, the leading cause of irreversible blindness in the world. Subjects who reported greater intake of leafy greens — which led to higher nitrate levels — had up to 30 percent lower risks of developing the eye condition.
Photo: Mike Mozart | Flickr
