Posted on 10/11/2010 10:52:01 AM PDT by decimon
Scientists at the Univ. of Pennsylvania School of Medicine discovered that a dietary antioxidant found in such vegetables as broccoli and cauliflower protects cells from damage caused by chemicals generated during the body’s inflammatory response to infection and injury. The finding has implications for such inflammation-based disorders as cystic fibrosis (CF), diabetes, heart disease, and neurodegeneration.
Through cell-culture studies and a synthesis of known antioxidant biochemistry, Zhe Lu, professor of physiology, Yanping Xu , senior research investigator, and Szilvia Szép , postdoctoral researcher, showed that the antioxidant thiocyanate normally existing in the body protects lung cells from injuries caused by accumulations of hydrogen peroxide and hypochlorite, the active ingredient in household bleach. These potentially harmful chemicals are made by the body as a reaction to infection and injury.
In addition, thiocyanate also protects cells from hypochlorite produced in reactions involving MPO, an enzyme released from germ-fighting white blood cells during inflammation. They published their findings in the Proceedings of the National Academy of Sciences.
“Lu’s work throws new light on how the genetic defect underlying CF leads to the lung illnesses that are the leading cause of death,” says Bert Shapiro, who oversees membrane structure grants at the NIH’s National Institute of General Medical Sciences (NIGMS). “His team’s findings suggest that the lungs of people with the disease are more susceptible to the damaging effects of cellular oxidants. While the idea is tantalizing and creative, further testing is needed to confirm it.”
(Excerpt) Read more at laboratoryequipment.com ...
Ping
Can you tell me if they are talking about the stalks or the florets of broccoli and cauliflower? I love both of them, raw and cooked, but mostly raw. However, the broccoli florets are kind of yucky. Would prefer if the anti-oxidants were concentrated in the stalks.
Cauliflower can be prepared like mashed potatoes.
I think it's the florets.
This about cooking it from Wikipedia: Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors d'œuvre trays. Boiling reduces the levels of suspected anti-cancer compounds in broccoli, with losses of 20 - 30% after five minutes, 40 - 50% after ten minutes, and 77% after thirty minutes.[6] However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds.[6] Steaming broccoli for 3-4 minutes is recommended to maximize the anti-cancer compound, sulforaphane.[7]
ping & bump
Bush is still right.
It is sooo good that way! Cauliflower and broccoli are at the top of low carb eating.
I think you're right. I have done some research and there is no source the defines the sources of a AO's (anti-oxidants) but most suggest trimming the stalk and using both the florets and stalks.
For the past 15 years I have been eating salads 3-4 days a week made with broccoli along with spinach and other veggies.
I love it. I take a big salad with me to my son's football practice and eat it while he's playing. I feel better eating at least one big salad a day.
Now if I could stay away from the ice cream.
Thanks for that info. My preferred method is steaming. I like raw brocolli and cauliflower, but they don’t like me — tear my stomach up.
What about pickled cauliflower? As in Mezzetta Brand Hot Mix?
I eat a jar a week of that stuff! mm, mm, mm!
Oh yeah. My mouth waters at the thought of it.
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