Herbs, Plants, Trees and Roots | July, 2012

You entered Purple Cauliflower, the more common name is...

Broccoli is high in vitamin C, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium.   A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C.   The 3, 3-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity.   Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled.   Broccoli is also an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.<br />
<br />
Boiling broccoli reduces the levels of suspected anti-carcinogenic compounds, such as sulforaphane, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 77% after thirty minutes. However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds.<br />
<br />
 Broccoli has the highest levels of carotenoids in the brassica family.   It is particularly rich in lutein and also provides a modest amount of beta-carotene.<br />
<br />
 A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer.   Broccoli consumption has also been shown to be beneficial in the prevention of heart disease.   Broccoli consumption is also associated with malodorous flatulence, from metabolism of the sulfur-containing compounds it contains.<br />

Broccoli

SCIENTIFIC NAME:
(Brassica oleracea (var. Italica))


Broccoli is a plant in the cabbage family, whose large flower head is used as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species. Broccoli was first introduced to the United States by Italian immigrants but did not become widely known until the 1920s.



Common Names:

Sprouting Broccoli, Spear Cauliflower, Calabrese, Cape Broccoli, Purple Cauliflower


Broccoli

Uses:

Broccoli is high in vitamin C, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C. The 3, 3-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled. Broccoli is also an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

Boiling broccoli reduces the levels of suspected anti-carcinogenic compounds, such as sulforaphane, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 77% after thirty minutes. However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds.

Broccoli has the highest levels of carotenoids in the brassica family. It is particularly rich in lutein and also provides a modest amount of beta-carotene.

A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption has also been shown to be beneficial in the prevention of heart disease. Broccoli consumption is also associated with malodorous flatulence, from metabolism of the sulfur-containing compounds it contains.



Applications:

Eating:
Eat Broccoli raw, stir fried or steamed a minimum of three times a week; if cancer is present, every day.


Warnings:

May cause flatulence.

With any herb, there is the risk of an allergic reaction. Small children and pregnant women should use additional caution when considering the use of herbal remedies.