Broccoli compound may help prevent or slow progression of osteoarthritis

A study published in the journal Arthritis and Rheumatism concludes that sulforaphane, a compound found in broccoli and other cruciferous vegetables, may slow the progression of osteoarthritis, the most common type of arthritis. Stemming from the breakdown of cartilage and bone in the joints, osteoarthritis can cause pain in the spine, hips, knees, hands and feet, and is one of the most common kinds of debility in aging populations.

The British researchers who are authors of this study noted that, while previous studies have investigated the anti-inflammatory and anti-cancer properties of sulforaphane, theirs is the first major research into the compound’s effects on joint health. A principal achievement of their research was to identify the mechanism by which sulforaphane blocks the enzymatic processes that are linked to the destruction of cartilage in the joints. Future clinical studies can be expected to focus on the effect of sulforaphane in the diet of those susceptible to osteoarthritis.

Note that NYBC has stocked the Jarrow product Broccomax for the past several years, particularly because of ongoing scientific interest in the potential health benefits of sulforaphane:



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