Greens are good for you….

A compound found in broccoli could be the key to preventing or slowing the progress of osteoarthritis (OA), according to new research partly funded by Arthritis Research UK.
Results show that sulforaphane slows down the destruction of cartilage in joints. The researchers found that mice fed a diet rich in the compound had significantly less cartilage damage and OA than those that were not.
Sulforaphane is in vegetables such as brussels sprouts and cabbage, but particularly broccoli. 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.
The researchers discovered that sulforaphane blocks enzymes that cause joint destruction by stopping a key molecule known to cause inflammation.
The study also examined human cartilage cells and cow cartilage tissue. They now want to find out if the compound gets into joints in sufficient amounts to be effective in humans and are embarking on a preliminary study of patients with osteoarthritis of the knee.

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