British scientists from the John Innes Centre and the Institute of Food Research have designed a ‘super broccoli’ with increased nutritional benefits.
The new broccoli, called Beneforté, has two to three times the regular amount of glucopharanine. When consumed, glucopharanine is transformed into sulforaphane, a compound that exhibits anti-cancer, anti-diabetic, and anti-microbial properties.
“Our research has given new insights into the role of broccoli and other similar vegetables in promoting health, and has shown how this understanding can lead to the development of potentially more nutritious varieties of our familiar vegetables”, said Professor Richard Mithen at the Institute of Food Research. “Now there will also be something brand new for consumers to eat as a result of the discoveries we have made.”
Eaten raw, lightly boiled or stir-fried a few times a week, the Beneforté broccoli could help reduce the risk of cardiovascular disease and colorectal, stomach, lung and prostate cancer.