A compound found in broccoli could
be the key to preventing or slowing the progress of the most common form of
arthritis, according to new research led by the University of East Anglia in
the UK.
Results from the laboratory study
show that sulforaphane slows down the destruction of cartilage in joints
associated with osteoarthritis. The researchers found that mice fed a diet rich
in the compound had significantly less cartilage damage and osteoarthritis than
those that were not.
Sulforaphane is released when eating
cruciferous vegetables such as brussels sprouts and cabbage, but particularly
broccoli, the researchers said. Previous research has suggested that
sulforaphane has anti-cancer and anti-inflammatory properties, but this is the
first major study into its effects on joint health, they added.
The researchers discovered that
sulforaphane blocks the enzymes that cause joint destruction by stopping a key
molecule known to cause inflammation.
Findings were published Wednesday,
August 28, in the journal Arthritis & Rheumatism.
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