Broccoli good for the heart, study shows

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Yvonne
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Broccoli good for the heart, study shows

Postby Yvonne » Wed 27 Feb 2008 12:49

by Kristina Goodnough - February 11, 2008


Eating broccoli, long believed to reduce cancer risk, can also protect the heart, according to a new study by Health Center researchers.

Graduate student Subhendu Mukherjee, working with Dipak Das, professor of surgery, in his lab in the Cardiovascular Research Center, fed rats an extract of steamed broccoli for a month and then measured the animals’ heart muscles. Compared to rats fed a regular diet, the hearts of broccoli-fed rats functioned better.

“There was abundant epidemiological evidence that eating broccoli helped reduce the risk of cancer,” says Das.

“But because broccoli contains selenium and sulfur-containing compounds known as glucosinolates that can produce a cardio-protective protein thioredoxin, we wanted to see if eating broccoli could also be beneficial to the heart.”

Says Mukherjee, “Our study indicates consumption of broccoli activates several survival proteins. If the broccoli is overcooked, however, it loses a lot of its protective effect.”

Das, who has long been interested in the health benefits of food, last year published a study that showed white wine has the same heart-healthy benefits as red.

He also recently established the Institute of Medicinal Food and Applied Nutrition at Jadavapur University in his native India, to promote research on the subject.

http://advance.uconn.edu/2008/080211/08021109.htm
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LymeEnigma
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Re: Broccoli good for the heart, study shows

Postby LymeEnigma » Wed 27 Feb 2008 18:44

Reprinted from the Lyme Enigma:

Broccoli Slaw

1 bag "broccoli slaw" (you can find it in most produce sections) or 10 oz. shredded broccoli stems.
1/4 cup sunflower seeds, shelled
1/4 cup almond slices or slivers

1/4 cup green onion
1/4 cup vegetable oil
1/4 cup apple cider vinegar
1 teaspoon bullion
2 teaspoons brown sugar
salt and pepper to taste

Brown sunflower seeds and almonds in pan with a small amount of butter, until lightly golden.

In a separate container, mix oil, vinegar, bullion, and sugar. Salt and pepper to taste (I use about a half teaspoon of lemon pepper and a dash or two of seasoned salt).

There is another recipe in which you brown crushed, uncooked Ramen noodles with the almonds and sunflower seeds and use 1/2 the flavor packet instead of bullion.

Toss all ingredients together. Chill for at least 20 minutes prior to serving.

Side note: this is one of my favorite salads, now, and it is SO healthy!


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