Broccoli Fights Osteoarthritis
A compound found in broccoli could be key to preventing or slowing the
progress of the most common form of arthritis, according to new research.
Results from the laboratory study, conducted by researchers from the
University of East Anglia and published in the journal Arthritis &
Rheumatism, show that sulphoraphane slows down the destruction of cartilage in
joints associated with painful and often debilitating 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.
Stop joint destruction
Sulforaphane is released when eating cruciferous vegetables such as
Brussels sprouts and cabbage, but particularly broccoli. Previous research has
suggested that sulphoraphane has anti-cancer and anti-inflammatory properties,
but this is the first major study into its effects on joint health. The
researchers discovered that sulphoraphane blocks the enzymes that cause joint
destruction by stopping a key molecule known to cause inflammation.
Ian Clark, professor of musculoskeletal biology at UEA and the lead
researcher, said: “The results from this study are very promising. As well as
treating people who already have the condition, you need to be able to tell
healthy people how to protect their joints into the future. There is currently
no way in to the disease pharmaceutically and you cannot give healthy people drugs
unnecessarily, so this is where diet could be a safe alternative.
Source : Nature and Health
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