NORWICH, United Kingdom—Researchers at the Institute of Food Research and the John Innes Centre have developed a new variety of broccoli that contains higher levels of glucoraphanin, a phytonutrient believed to help ward off heart disease and certain cancers.
The researchers used conventional breeding techniques to develop the new broccoli, Beneforté, which contains two to three times the level of glucoraphanin than standard broccoli. In addition to being linked to lower rates of heart disease and cancers, glucoraphanin also boosts the body’s antioxidant enzyme levels.
Broccoli is the only commonly eaten vegetable that contains meaningful quantities of glucoraphanin. The naturally occurring compound is converted in the gut to the bioactive compound sulforaphane, which then circulates in the bloodstream. Scientific evidence indicates that sulforaphane is likely to have beneficial effects such as reducing chronic inflammation, stopping uncontrolled cell division associated with early stages of cancer, and inducing antioxidant enzymes.
“Our research has given new insights into the role of broccoli and other similar vegetables in promoting health, and has shown how this understanding can lead to the development of potentially more nutritious varieties of our familiar vegetables," said Professor Richard Mithen, Institute of Food Research. “Now there will also be something brand new for consumers to eat as a result of the discoveries we have made."
