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- Broccoli Sprouts -
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Broccoli
Sprouts:
Broccoli Sprouts Good for the Gut
Compound in Broccoli Sprouts May Protect Against Ulcers, Stomach
Cancer
By Jennifer Warner
WebMD Health April 6, 2009
April 6, 2009 -- Munching on broccoli sprouts may help protect
the
stomach from the germ responsible for many cases of gastritis,
ulcers,
and stomach cancer.
A new study shows that eating 2 1/2 ounces of three-day-old
broccoli
sprouts every day for at least two months may offer at least
some
protection against the bacterium Helicobacter pylori (H.
pylori), one
of the most common bacterial infections in the world.
Researchers say it’s the first study to show a beneficial effect
of
broccoli sprouts on a bacterial infection behind stomach cancer.
Broccoli sprouts are much higher than mature broccoli heads in
delivering a biochemical called sulforaphane, which has
previously been
shown to have potentially anticancer effects. The compound
appears to
work by triggering the body, especially the gastrointestinal
tract, to
produce enzymes that protect against damage-causing chemicals
and
inflammation...
SOURCES:
Yanaka, A, Cancer Prevention Research, April 2009; vol 2: pp
353-360.
http://www.webmd.com/digestive-disorders/news/20090406/broccoli-sprouts-good-for-the-gut
Better
than
Antibiotics in H. Pylori Battle: Broccoli Sprouts
Broccoli Sprouts Help Maintain
Optimal Balance of H. Pylori
Jed W. Fahey, ScD
Johns Hopkins School of Medicine and Center for Human Nutrition
Special from Bottom Line's Daily Health News
August 3, 2009
Helicobacter pylori (H. pylori) bacteria presents a medical
conundrum
-- while the gut bacteria has been implicated in ulcers and
stomach
cancer, it also seems to confer protection against other health
problems, including esophageal cancer. What’s a person to do?
One
helpful strategy might be to eat broccoli sprouts. It seems they
are a
natural way to help maintain H. pylori at a level that is
helpful, not
harmful.
Sitting right next to the much more popular alfalfa sprouts in
groceries and health-food stores, these "baby broccoli plants"
are even
better for you than in their grown-up form. New research from
Tokyo
University of Science and Johns Hopkins University School of
Medicine
investigated how regular consumption of broccoli sprouts
affected
people with H. pylori infection, the frequent cause of peptic
ulcers
and stomach cancer. The study included 48 H. pylori-infected
adults who
were randomly assigned to consume 70 grams a day (about two and
one-half ounces) of either broccoli sprouts or alfalfa sprouts.
Researchers found that after eating broccoli sprouts for eight
weeks,
participants significantly lowered biomarkers for H. pylori
while those
who ate alfalfa sprouts did not show this benefit.
Jed W. Fahey, ScD, a faculty research associate in the
department of
pharmacology and molecular sciences, was a study coauthor. He
told me
that the active component against the bacterium is a
phytochemical
called sulforaphane. This natural substance induces and boosts
some of
the body’s protective anti-inflammatory enzymes and also has
antibiotic
properties particularly effective against some strains of H.
pylori.
Broccoli sprouts are a much more potent source of sulforaphane
than is
even the freshest broccoli, Dr. Fahey said.
A dietary source to combat H. pylori is excellent news for many
people.
Estimates are that as many as 50% of Americans harbor the
bacteria,
though they don’t always have symptoms. However, when the H.
pylori
runs rampant and causes infection, treatment can be tough --
typically
it involves taking two different antibiotics simultaneously,
often in
addition to a bismuth preparation or an acid-suppressing
protein-pump
inhibitor. The end result of all this is, quite often, yet
another
ulcer -- and, in about 20% of patients, it doesn’t even solve
the
problem.
Broccoli sprouts offer a natural alternative and an easy and
tasty way
to combat H. pylori. Note, however, that the protective effect
fades if
you stop eating the sprouts, so you should eat broccoli sprouts
regularly (two to three times a week). Dr. Fahey points out that
they
keep for several days in the refrigerator and are wonderful in
salads,
sandwiches and wraps.
Source(s):
Jed W. Fahey, ScD, faculty research associate, department of
pharmacology and molecular sciences, Johns Hopkins University
School of
Medicine, Baltimore, Maryland.
http://www.bottomlinesecrets.com/article.html?article_id=49509
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