Researchers at the University of Illinois have discovered that sulforaphane found in broccoli effects bacteria in lower intestinal bacteria, no matter how much the broccoli is overcooked.
“This discovery raises the possibility that we will be able to enhance the activity of these bacteria in the colon, increasing broccoli’s cancer-preventive power,” said Elizabeth Jeffrey, a professor of human nutrition at the school. According to Jeffrey, sulforaphane is a very potent cancer fighter.
“It’s also comforting because many people overcook their broccoli, unwittingly destroying the plant enzyme that gives us sulforaphane. Now we know the microbiota in our digestive tract can salvage some of this important cancer-preventive agent even if that happens,” she said.
The study was conducted on rats, as they have a similar digestive system to humans. Study co-author, Michael Miller says bacteria in the colon might also be manipulated to get a bigger boost from the broccoli.
“One way might be to feed the desirable bacteria with prebiotics like fibre to encourage their proliferation. Another way would be to use a probiotic approach—combining, say, broccoli with a yogurt sauce that contains the hydrolyzing bacteria, and in that way boosting your cancer protection,” Miller said.