‘Eating broccoli, cabbage and Brussels sprouts could slow down and even prevent osteoarthritis’, says UK research published in ‘Arthritis and Rheumatism’.
The University of East Anglia, who conducted laboratory tests on artificially induced arthritic mice, have reported that a compound called ‘sulforaphane’ (found as glucoraphanin in vegetables and converted to sulforaphane in our bodies) can block a destructive enzyme responsible for damaging cartilage.
Ian Clark, professor of musculoskeletal biology at the university feels “the results from this study are very promising”. Human trials are set to begin, involving 20 participants eating ‘super charged broccoli’ (broccoli extra rich in nutrients) every day for 2 weeks. Then the volunteers’ knees will be operated on and assessed by Dr Rose Davidson and her team to see if sulforaphane has travelled to where it is required in the joint, as well as to see if the compound is causing beneficial changes at a cellular level. 20 other people having knee replacements will be used as a control and comparison group for the study.
We will have to wait on the results to see if going green really does reduce the threat of arthritis. There is absolutely no harm in eating the greens anyway because they are beneficial to our diets.