Foodconsumer.org

 
USCards.com Bookmark Us
All Food, Diet and Health News 
 
 Misc. News
 Must-Read News
 Letter to Editor
 Featured Products
 Recalls & Alerts
 Consumer Affair
 Non-food Things
 Health Tips
 Interesting Sites
 
 Diet & Health
 Heart & Blood
 Cancer
 Body Weight
 Children & Women
 General Health
 Nutrition
 
 Food & Health
 Food Chemicals
 Biological Agents
 Cooking & Packing
 Technologies
 Agri. & Environ.
 Laws & Politics
 
 General Health
 Drug News
 Diseases
 Mental Health
 Infectious Disease
 Environment
 Lifestyle
 Government
 Other News
 
 Food Consumer
 FC News & Others
Search





Search Foodconsumer & Others


Add to Google
Add to My Yahoo
Newsfeed

foodconsumer.org news feed
Su bmit news[release]



More than 100 credit cards available at uscards.com from uscards.com, you can pick more than 100 credit cards


Diet & Health : General Health Last Updated: Apr 20, 2011 - 9:38:09 AM


Broccoli compound may help prevent respiratory inflammation
By David Liu, Ph.D.
Mar 2, 2009 - 3:43:32 PM

E.mail t.his a.rticle
 P.rinter f.riendly p.age
Get n.ewsletter
 
   
March 2, 2009 (foodconsumer.org) -- Eating high amounts of broccoli, Brussels sprouts and cabbage daily may reduce the risk of respiratory inflammation that causes conditions like asthma, allergic rhinitis and chronic obstructive pulmonary disease, according to a new study.

The study published in the March 2009 issue of the journal Clinical Immunology shows that sulforaphane found in cruciferous vegetables like broccoli increases production of antioxidant enzymes in the human airway.

Antioxidant enzymes are believed to protect against free radicals in polluted air, pollen, diesel exhaust and tobacco smoke that can cause oxidative tissue damage and inflammation, leading to respiratory conditions like asthma.
   
"We found a two- to three-fold increase in antioxidant enzymes in the nasal airway cells of study participants who had eaten a preparation of broccoli sprouts," Dr. Marc Riedl, at the David Geffen School of Medicine at UCLA said.

"This strategy may offer protection against inflammatory processes and could lead to potential treatments for a variety of respiratory conditions." 

For the study, 65 people volunteered to use varying oral doses of either broccoli or alfalfa sprout preparations for three days. Broccoli sprout preparation contains high levels of sulforaphane while the alfalfa preparation did not contain the compound.

The researchers tested rinses of nasal passages at the beginning and end of the study and found in those who received 100 grams or higher amounts of broccoli sprout preparation antioxidant enzymes were significantly increased compared to the placebo group.

The best broccoli sprout dosage was 200 grams which generated a 101-percent increase of an antioxidant enzyme known as GSTP1 and a 199-percent increase of another key enzyme called NQO1. 

"A major advantage of sulforaphane is that it appears to increase a broad array of antioxidant enzymes, which may help the compound's effectiveness in blocking the harmful effects of air pollution," Riedl said.






© 2004-2008 by foodconsumer.org unless otherwise specified

Top of Page




Google
 
Web foodconsumer.org

Search Consumer-friendly Health Sites












We have moved to Food Consumer . Org



disclaimer | advertising | jobs | privacy | about us | newsletter | Submit news/articles
link partners: | Buy Viagra | MarketAmerica.com |
Buy a home | Auto Insurance | Mortgage refinancing | DaytonaCPA.com | Take Your Blog to a Higher Level
© Copyright 2004 - 2008 foodconsumer.org All rights reserved

Disclaimer: What's published on this website should be considered opinions of respective writers only and foodconsumer.org which has no political agenda nor commercial ambition may or may not endorse any opinion of any writer. No accuracy is guaranteed although writers are doing their best to provide accurate information only. The information on this website should not be construed as medical advice and should not be used to replace professional services provided by qualified or licensed health care workers. The site serves only as a platform for writers and readers to share knowledge, experience, and information from the scientific community, organizations, government agencies and individuals. Foodconsumer.org encourages readers who have had medical conditions to consult with licensed health care providers - conventional and or alternative medical practitioners.