Why broccoli really IS a superfood

Eating broccoli could lower your risk of having coronary heart disease, Type 2 diabetes and several types of cancer, a new study suggests. 

Flavonoids found within the 'superfood' could aid the body's response to diseases, scientists claim.

Just consuming the vegetable once every three days could improve the immune system by aiding inflammation.

And scientists believe they are now one-step closer to creating other vegetables such as kale and cabbage with mega-doses of phenolic compounds.   

Geneticist Dr Jack Juvik from the University of Illinois said: 'Phenolic compounds have good antioxidant activity, and there is increasing evidence that this activity affects biochemical pathways affiliated with inflammation in mammals.

'We need inflammation because it's a response to disease or damage, but it's also associated with initiation of a number of degenerative diseases. 

'People whose diets consist of a certain level of these compounds will have a lesser risk of contracting these diseases.'

Phenolic compounds are flavourless and stable, meaning the vegetables can be cooked without losing any health benefits.

Once consumed, the compounds are absorbed into the body and sent to certain areas of the body or concentrated in the liver. 

Flavonoids spread through the bloodstream and reduce inflammation through their antioxidant activity. 

Humans can't produce their own phenolic compounds, meaning we have to rely on our diets for the health benefits. 

Dr Juvik added: 'These are things we can't make ourselves, so we have to get them from our diets.

'The compounds don't stick around forever, so we need to eat broccoli or some other Brassica vegetable every three or four days to lower the risk of cancers and other degenerative diseases.'

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