Yes, our old friend, the suped up broccoli with 2-3 times the level of the phytonutrient glucoraphanin compared to normal broccoli is back in the news again.
This time, researchers recruited 130 volunteers and had them munching on either 400g of normal broccoli or 400g of the super broccoli per week during a 12 week trial.
They found that those consuming the super broccoli had a significant lowering in their LDL cholesterol (the bad one) levels compared to those eating the normal one.
The researchers hypothesize that the reduction “may be due to the action of isothiocyanates derived from glucosinolates”.
We have reported on this broccoli a number of times, click here to see the last one with links to all the others.