Including broccoli sprouts in your diet has been shown to reduce the risk of breast and colon cancer. Research studies have also shown that they are an anti-bacterial agent against Helicobacter pylori, the organism that is purported to cause stomach ulcers. But in the May 10, 2004, edition of Time, a study was published that linked the eating of broccoli sprouts with a reduction in stroke, high blood pressure, and cardiovascular disease.

University of Saskatchewan health scientist Bernhard Juurlink headed up this study. It had been published in the Proceedings of the National Academy of Sciences. Jurrlink said, “This study is the first to show that broccoli sprouts rich in these compounds, through raising the antioxidant and thereby the anti-inflammatory capacities of cells, can correct major dysfunctions such as hypertension and stroke.”

By raising the antioxidant and thereby the anti-inflammatory characteristics of cells, broccoli sprouts can profoundly affect the cardiovascular system and even correct major dysfunctions such as hypertension and stroke.

The American Heart Association estimated that the direct and indirect costs of hypertension in the U.S. in 2003 were $50 billion. The results of these important studies have shown that even a modest change in diet can have a significant impact on health. It will also dramatically reduce health care costs.

Dr. Jurrlink feels that although follow-up studies must be done, a whole new area of research has opened up. There is hope that millions of Americans may be able to reduce their risk of cardiovascular disease based on the findings of these follow-up studies.

Cell molecules are damaged by free radicals, unstable chemical byproducts of metabolism. This leads to cardiovascular disease. The natural defenses of the tissues that are designed to prevent this damage can be bolstered by phase 2 protein inducers, one of which is glucoraphanin. Broccoli sprouts contain high levels of this inducer.

By TTS Cofounder Botanical Chef Omid Jaffari