While all vegetables pack a nutritional punch, how you prepare them before cooking can affect how many protective compounds your body actually absorbs. Experts say there’s one simple trick that can boost a key compound linked to reduced inflammation and stronger cellular protection, without requiring a complete overhaul of your diet.
If you have a knife, you can take advantage.
There’s A Health Boost Hiding In Cruciferous Vegetables
Found in cruciferous vegetables like broccoli, cabbage and kale, sulforaphane is a sulfur-rich compound that has shown significant promise for a range of potential health benefits, particularly when it comes to reducing inflammation and oxidative stress, two key contributors to many chronic, lifestyle-related diseases. Marra Burroughs, a doctor of clinical nutrition, registered dietitian and founder of Marra Burroughs Nutrition, notes that the compound works by activating what’s known as the Nrf2 pathway, a built-in cellular system that helps regulate the body’s antioxidant and anti-inflammatory defenses.
Sulforaphane is also being studied for its metabolic and heart-health benefits. Recent research suggests it may help improve blood sugar control in people with type 2 diabetes and metabolic syndrome, as well as support cardiovascular health. “Some small trials suggest that individuals consuming sulforaphane-rich foods or extracts may experience improvements in cholesterol levels, lipid profiles and other cardiovascular risk markers,” Burroughs said.
